Beef Tenderloin

2 Ratings
  • prep time 0 min
  • total time 100 min
  • serves 6
Beef Tenderloin

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

Bake, Beef, Dinner, Main

 Courtesy of: Dinner Party Wars


¼ cup olive oil

½ cup maple syrup

1 teaspoon sea salt

2 pounds 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 ruby port

¼ cup balsamic vinegar

1 tablespoon fresh thyme, minced, about 8 sprigs

¼ cup unsalted butter, cold

Salt and freshly ground black pepper, to taste


1. Preheat oven to 325ºF (160ºC).

2. Rub meat with ½ cup of Maple Syrup.

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. Transfer tenderloin to plate and tent with foil.

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. In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft.

7. Add port, balsamic vinegar and thyme and bring liquid to a boil.

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 140F (60C); or medium, 160F (70C).

9. Remove tenderloin and figs and tent with foil. Reserve.

10. Bring remaining sauce to a boil and reduce to ½ cup (125 mL).

11. Whisk in butter. Season with salt and pepper to taste.

12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.

See more: Bake, Beef, Dinner, Main

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