This week, Chef Rob Valencia of Great Performances Catering shows Tina Redwine how to make Cocoa & Fig Glazed Beef Tenderloin. If you have any questions, please email tredwine@news12.com.

2.5 to 3 lb Beef tenderloin,trimmed and tied

3 Tbsp Olive oil

2 Tbsp Fig sauce (recipe below)

1/4 Cup Cocoa powder

1 tsp Kosher salt

1 lb Light fleshed figs,cut into quarters

1 cup Sherry

1 cup Water

1/4 cup Sherry vinegar

1/2  cup Sugar

¼  tsp Kosher salt

Directions: 

Pre-heat oven to 400 degrees. Season tenderloin with salt.  In hot saute pan,  sear the tenderloin in 1 tablespoon olive oil.  Brown on all sides. Remove from pan and cool slightly. Rub entire surface with fig sauce. Then coat with cocoa powder. Place in roasting pan and drizzle with remaining 2 tablespoons olive oil. Roast in oven until beef reaches an internal temperature of 115 degrees.  Remove  from oven and let rest 20 min.  Beef’s temperature will contain to climb to 120 to 125 degrees for  medium rare.  Slice and serve.  Present with remaining sauce in a gravy boat..