Recipe Centre

Fillet with creamy green fig sauce

Ingredients
SAUCE
15 ml butter
small onion, chopped
2 cloves garlic, crushed
1 red chilli, seeded and chopped
150 ml red wine
250 ml cream
25 ml chopped green fig preserve
salt and black pepper
pinch nutmeg
1 kg beef fillet, cut into 2, 5-cm-thick steaks
black pepper
30 ml butter
30 ml oil

Method:
Melt the butter in a pan and sauté the onion, garlic and chilli until the onion is fragrant and tender. Add the red wine, cream and fig preserve, bring to the boil, reduce the heat and simmer until the sauce has reduced and thickened slightly. Season to taste with salt and black pepper and a pinch of nutmeg. Set aside. Season the fillet with black pepper and heat the butter and oil in a heavy-based pan until very hot. Add the fillet slices and seal the meat on both sides. Reduce the heat slightly and grill until preferably, rare (5-7 minutes in total) or medium (7-10 minutes in total). Season with salt. Spoon a little of the hot sauce onto a heated serving platter, arrange the potato cakes (see recipe) in the centre and place the fillet steaks on top. Serve immediately. Serves 6.

Recipe From : YOU February 18, 1999

Recipe from YOU : February 18, 1999 See what YOU has in store this month. Subscribe now and save!

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