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Judy Estes
 
November 14, 2020 | Judy Estes

Beef Tenderloin with Balsamic Fig Sauce

Nothing says it's the holidays like delicious food and wine. This recipe from Home Chef for beef tenderloin with a balsamic fid sauce is the perfect alternative to a traditional holiday dinner. This would pair nicely with our 2019 Holiday that is available in the Tasting Room or on our website now!

Beef Tenderloin with Balsamic Fig Sauce

INGREDIENTS

  • 2 beef tenderloins (about 3/4 inches thick)
  • 2 tbsp butter
  • 2 small shallots - minced (3 tbsp)
  • 2 plastic tubs of concentrated beef stock (Knorr Homestyle concentrated stock) OR
  • 2 tsp of "Better than Boullion" dissolved in 1/3 cup hot water
  • 3 tsp balsamic vinegar
  • 4 tbsp fig jam (look in the cheese section of the grocery store)
  • 4 tbsp water
  • 1 tsp minced rosemary (fresh is better)

DIRECTIONS

Cook beef:

  1. Heat medium sized pan on med/med high burner
  2. Pat beef dry and season with salt and pepper
  3. Heat 1 tbsp oil
  4. Add beef to pan and cook to desired doneness (4-7 minutes per side)
  5. Turn only once
  6. Remove beef and wipe pan with paper towel

Make sauce:

  1. Melt butter in same pan
  2. Saute minced shallot 1-2 minutes
  3. Add stock concentrate, jam, vinegar, water & any resting juices from beef
  4. Add minced rosemary
  5. Cook 2 minutes until slightly thickened
  6. Add salt and pepper
  7. Top beef with sauce and serve

 

Comments

Shelly Knight's Gravatar
 
Shelly Knight
@ Nov 15, 2020 at 12:05 PM
I actually have a Fig Balsamic vinegar that I want to try with this!

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