California Fig-Cocoa Glazed Beef Tenderloin

Ingredients

• 8 ounces California Dried Figs, stems removed and quartered
• 6 garlic cloves, peeled
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon cocoa powder
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 ½ to 3 pounds fully-trimmed beef tenderloin
• 2 guajillo, ancho, or New Mexico chiles, stems removed and seeded
• ½ large white onion, coarsely chopped
• 4 garlic cloves, peeled
• 1 bay leaf
• 1 quart water
• 1 chipotle chile canned in adobo or 1 tablespoon smoked chile sauce
• 1 ½ teaspoons sherry vinegar
• 1 ½ teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper