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