Tenderloin with Mission Fig Steak Sauce

For my husband's Birthday I wanted to make him one of his favorite dinners. Steak Aupoive. I was gathering my ingredients and came up with a twist on it that I think you will enjoy.

Tenderloin in a Mission Fig Steak Sauce or "1978 Sauce" as we have nicknamed it in our house.  It is a little time intensive but well worth it for a nice weekend dinner or special occasion.

*For my Vegan or Vegetarian friends I think this would work nicely on  lightly seasoned Tofu as well. Or as a dressing on a salad if cooled to room temperature.

For the Steaks: 

Ingredients:

1 Organic Tenderloin per person ( about a 3 oz portion)
Salt and Pepper to taste

1 Tablespoon of Olive Oil

Directions:

Let your Steaks come to room temperature. ( I get mine out of the fridge when I start making my sauce)

Season with salt and pepper

Warm a nonstick or cast iron pan over Medium heat

Add the Olive oil 

Place Steaks in warm pan and sear on each side for about 5 mins ( this will be pink in the middle) cook a bit longer if you like your steaks more well done.

Allow them rest on a cutting board for 5 mins. This will help to insure a juicy steak. 

Slice them in 1/4 inch thick slices and serve topped with the mission fig sauce. 

Roasted Garlic:

Ingredients: 

1 Whole Head of Garlic

1 Teaspoon of Olive oil 

Foil

Directions: 

Remove the outer paper like layer from the head of Garlic. 

Slice just the top of the cloves off with a knife and place on a 8x11 piece of foil

Drizzle with Olive oil and wrap the clove up tightly

Place on a cookie sheet in a 400 degree oven for 45 mins. 

Remove from the oven and let cool. 

Unwrap the garlic from the foil and easily pop out individual cloves of roasted garlic from the paper like husk.

*You can use this in the mission fig sauce and place the remaining cloves of roasted garlic into a mason jar filled with Olive oil. Leave it on your counter and in just 1 day you will have your own roasted garlic oil to use in cooking or for a dipping sauce for your favorite GF bread or Pita. 

Mission Fig Steak Sauce: 

Serves 4-6 

1 Cup Dried Mission Figs ( Stems removed ) 

3/4 Cup Hot Water

2 Cloves of Roasted Garlic ( see recipe above) 

1/2 Teaspoon Gluten Free Soy Sauce 

1 Shallot, peeled

1/4 Cup Olive Oil 

1 Teaspoon plus 1/2 Teaspoon for Garnish, Whole Peppercorns 

2 Tablespoons of Balsamic Vinegar 

1 Teaspoon of Salt 

1/4 Teaspoon of freshly ground Pepper

Directions: 

Place the dehydrated mission figs into a bowl and cover with the 3/4 Cup of hot water. Cover with plastic wrap and let them sit at room temperature until they are rehydrated or around 3 hours. ( I usually do this around lunch time and go about my day until I'm ready to start preparing dinner that night).

In a food processor add the shallot and pulse until minced. Add the Salt and freshly ground pepper. Next add the reconstituted mission figs ( save the water) and pulse until you have a thick paste. Scrape down the sides of the bowl as needed. Add the roasted garlic and pulse until combined. Turn on low and slowly add the water you've saved from the figs. Next slowly add the 1/4 Cup of Olive oil. 

Remove your sauce and place it in a small sauce pan over Medium Low heat. Stir in the 1 Teaspoon of whole peppercorns. Bring to a simmer stirring frequently to avoid burning. Once it has reached a simmer turn the heat to Low and continue stirring frequently. Cook on low for 30 mins. 

Next strain your sauce through a fine mesh strainer into a large measuring cup using a spatula to help strain the liquid thru the holes. Pour the sauce over your tenderloins and garnish with the reserved peppercorns.* I put any extra sauce into a serving vessel on the table because we always want more. 

I serve my tenderloins alongside an Organic Baked Sweet Potato and wilted Organic fresh Spinach. 

( If you find you have leftover sauce it is smashing on mashed potatoes, salad greens or as a dip for crudités.) 

Enjoy!