Recipes Beef Tenderloin-Wrapped Figs with Mascarpone Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 2 tablespoons mascarpone cheese 1 teaspoon balsamic vinegar 4 ripe figs, cut in half 1/2 cup pine nuts, toasted 8 very thin slices Cured Tenderloin of Beef Directions Combine the mascarpone and balsamic vinegar in a small bowl and mix well with a fork. Spread 1/2 teaspoon of the mascarpone on each fig half and top with a few pine nuts. Wrap each fig half in a slice of Cured Tenderloin of Beef. Arrange on a platter and serve. Rate it Print