Fillet in Port Wine Fig Sauce

For the fillet in port wine fig sauce, parcel the fillets, cut into slices about 2 cm thick and quickly sear on both sides. Place in a deep dish, cover with aluminum foil and set aside.

In the same pan, briefly sauté the chopped onion, crushed garlic and diced greens. Then add the sugar and let it caramelize, deglaze with the balsamic. Then pour in the port and stock and let the sauce reduce by about half.

Strain the sauce and season with salt and pepper. Return the meat to the sauce and remove the pan from the heat. Place the lid on the pan to allow the meat to infuse a bit more.

Meanwhile, peel the figs and cut into bite-sized pieces, also add to the sauce. The figs should not boil in any case, but only warm.

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