Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze
- Level: Easy
- Yield: 5 to 6 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5.5 servings
- Calories
- 739
- Total Fat
- 41
- Saturated Fat
- 16
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 46
- Cholesterol
- 193
- Sodium
- 1083
- Total: 1 hr
- Prep: 5 min
- Inactive: 5 min
- Cook: 50 min
Ingredients
4 cups dark Modena balsamic vinegar
1 tablespoon granulated sugar
1 cup brewed strong Costa Rican dark roast coffee
1/4 cup fresh figs
2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut
Salt and freshly ground black pepper
Directions
- In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly. Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step. Remove from the heat when you have 3/4 cup liquid remaining. Pour the glaze through a strainer into a small bowl, discarding the solids.
- Preheat the grill to 300 degrees F.
- Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill. Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare. Remove from the grill and evenly brush the tenderloin with the balsamic glaze. Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat. Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes. Slice, arrange on a serving platter and serve.