Fillet with creamy green fig sauce

Recipe from: 2/18/1999 12:00:00 AM
Ingredients 14
Servings 6
Time

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.
 

Read more on: beef  |  grill
 

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