Beef Tenderloin With Costa Rican Coffee Balsamic Fig Glaze

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4 cups dark Modena balsamic vinegar

1 tablespoon granulated sugar

1 cup brewed strong Costa Rican dark roast coffee

1/4 cup fresh figs

2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut

Salt and freshly ground black pepper

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