Beef Tenderloin With Shallots And Figs

• 1/4 cup (50 mL) olive oil
• 1 tbsp (15 mL) red peppercorns, coarsely cracked
• 1 tbsp (15 mL) green peppercorns, coarsely cracked
• 1 tsp (5 mL) sea salt
• 2 lb (1 kg) premium beef tenderloin roast; tied, centre cut
• 6 whole ripe fresh figs, cut in half
• 18 small whole shallots, peeled (10 oz/300 g)
• 1 cup (250 mL) ruby port
• 1/4 cup (50 mL) balsamic vinegar
• 1 tbsp (15 mL) fresh thyme, minced, about 8 sprigs
• 1/4 cup (50 mL) unsalted butter, cold
• Salt and freshly ground black pepper, to taste

1. 1. Preheat oven to 325u0b0F (160u0b0C).
2. 2. Rub 1 tbsp (15 mL) olive oil, cracked pepper and salt over tenderloin.
3. 3. Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.
4. 4. Transfer tenderloin to plate and tent with foil.
5. 5. In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.
6. 6. In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft.
7. 7. Add port, balsamic vinegar and thyme and bring liquid to a boil.
8. 8. Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140u0b0F (60u0b0C); or medium, 160u0b0F (70u0b0C).
9. 9. Remove tenderloin and figs and tent with foil. Reserve.
10. 10. Bring remaining sauce to a boil and reduce to 1/2 cup (125 mL).
11. 11. Whisk in butter. Season with salt and pepper to taste.
12. 12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.

ubc, red peppercorns, green peppercorns, salt, tenderloin, fresh figs, shallots, port, ubc, fresh thyme, ubc, salt

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-with-shallots-and-figs-52518851 (may not work)