Fruit-Topped Beef Tenderloin Recipe

Ingredients:

• 1 beef tenderloin (about 1.5 pounds), trimmed and tied
• 6g green tea bbq seasonings
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, cut into small pieces
• 1/2 cup dried figs, cut into small pieces
• 1/2 cup red wine (such as Pinot Noir)
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup beef broth
• Fresh thyme leaves, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

Season the Beef:

• Pat the beef tenderloin dry with paper towels. Season the tenderloin generously with salt and pepper.

Sear the Beef:

• Heat the olive oil in a large skillet over medium-high heat. Add the beef tenderloin and sear on all sides until golden brown, about 3-4 minutes per side. Remove the tenderloin from the skillet and set aside.

Prepare the Fruit Mixture:

• In the same skillet, add the sliced onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes. Add the dried cranberries, apricots, and figs to the skillet.

Simmer the Sauce:

• Pour in the red wine, apple cider vinegar, balsamic vinegar, honey, and beef broth. Bring the mixture to a simmer and cook until the liquid is reduced by half, about 10-15 minutes.

Combine Beef and Sauce:

• Return the beef tenderloin to the skillet, nestling it into the fruit mixture. Cover the skillet with a lid and reduce the heat to low. Simmer for 10-15 minutes, or until the beef reaches an internal temperature of 135°F (57°C) for medium-rare.

Rest and Slice the Beef:

• Remove the tenderloin from the skillet and let it rest for 5-10 minutes under a tent of foil. This allows the juices to redistribute, making the beef more tender.

Finish the Sauce:

• While the beef is resting, increase the heat under the skillet to medium-high. Deglaze the pan with any remaining juices, and whisk in additional beef broth if needed. Reduce the sauce until it thickens, scraping the bottom of the skillet to incorporate any browned bits.

Serve:

• Slice the beef tenderloin into 1/4-inch medallions. Arrange the slices on a serving platter. Spoon the fruit mixture and sauce over the beef slices. Garnish with fresh thyme leaves and chopped parsley.

Enjoy Your Fruit-Topped Beef Tenderloin!

• This dish combines the tenderness of beef tenderloin with a sweet and tangy fruit mixture, creating a delightful balance of flavors. It's perfect for a special dinner or a cozy night in.