The sweet, pungent flavors of wine and caramelized figs pair perfectly with the tender, buttery texture of filet.

INGREDIENTS

For the Filet:

  • 2 (6 oz.) ABF Angus Filet Mignon
  • 4 tbsp. Butter (cubed)
  • 1 tbsp. Fresh Rosemary (finely chopped)
  • Salt and Cracked Black Pepper (to taste)

For the Port Wine Reduction:

  • ½ c. Port Wine
  • ½ c. Organic, Unfiltered Fruit Juice (Plum, Apple, or Pear)

For the Caramelized Figs and Onions:

  • Whole Vidalia Onion (julienned)
  • ½ c. Calimyrna or Black Mission Figs (sliced)
  • 2 tbsp. Butter (cubed)
  • 1 tbsp. Fresh Thyme (finely chopped)
  • Salt and Cracked Black Pepper (to taste)

 

INSTRUCTIONS

1. Generously season the filet with salt and pepper. Set aside.

2. In a small sauce pot or sauté pan, combine your port wine and fruit juice over medium heat reduce to about 1/3 over medium heat. The final consistency should coat the back of a spoon. Set aside.

3. In a sauté pan, melt 2 tbsp. of butter over medium heat and add the onions and figs; continue to cook for 20 minutes over medium heat and season with thyme, salt, and pepper to finish. Set aside.

4. In a sauté pan, melt 4 tbsp. of butter over medium heat. Add the filets season your steak to the pan. Sear the steaks for 4-5 minutes on each side (depending on your preferred temperature). While searing, baste the steak constantly with the. When the steaks are finished remove from the pan and allow to rest for 3 minutes. Turn off the heat under the pan and add the rosemary; allow to cook lightly for 30 seconds in the butter.

5. To assemble, baste the steak once more with the butter and rosemary and plate next to the caramelized figs and onions. Drizzle generously with the port wine sauce.

 

Tip: Add butter to the port wine reduction to get more yield from the sauce

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Parsnips Puree
  • Grilled Asparagus