Recipe: Beef Tenderloin Roast with Bleu Fig Butter
Kären Jurgensen at Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Beef Tenderloin Roast with Bleu Fig Butter.
Makes 12 servings, 6 ounces each
2 sticks unsalted butter, softened
1/4 pound bleu cheese
1/2 teaspoon finely chopped rosemary
2 tablespoons finely diced fresh figs
6 whole fresh figs
1 whole beef tenderloin roast (approximately 5 pounds)
2 tablespoons kosher salt
Olive oil for browning roast
1. In a food processor, combine butter and bleu cheese until creamy; stir in rosemary and diced figs.
2. Spread butter on a sheet of parchment in a rectangular shape, 8 inches by 4 inches, and place whole figs end to end down the center of the butter. Roll bleu butter around whole figs to make a log. Chill for at least 1 hour in parchment paper and remove from refrigerator 20 minutes before serving.
3. Preheat oven to 450 degrees. Rub tenderloin liberally with kosher salt.
4. Place a large roasting pan over high heat and add olive oil. Brown beef, turning 2-3 minutes per side.
5. Place beef in oven and cook until internal temperature reaches 135 degrees in the thickest part of the roast, approximately 40 minutes. Remove beef from oven, let rest for 10 minutes, carve. See note.
6. Remove parchment paper from fig butter, slice and arrange on a plate to accompany the roast.
Note: The USDA advises cooking a beef roast to an internal temperature of 145 degrees for medium-rare.
Kären Jurgensen, Seattle Culinary Academy
at Seattle Central Community College
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