"Filet Mignon with Holiday Fig Sauce"
As presented by Chef Mark Shoopman of Lutheran Hillside Village.
1 pound Beef tenderloin cut into four - 4 ounce medallions
1 cup Beef stock (canned broth works just fine)
cup Fig Jam or Marmalade (prefer Pajarero jam form Spain)
2 tablespoons Unsalted butter
As desired Sea Salt
As desired Freshly ground black pepper
2 teaspoons Minced shallots
cup Good quality port wine
1 cup Fresh figs (prefer sweet Turkish), stems removed and cut into halves
Gently season the beef tenderloin medallions on both sides with the freshly ground pepper and salt.
In a large skillet over medium-high heat, melt the unsalted butter. Carefully position the meat in the skillet allowing enough room for the heat to get around all sides.
Cook the medallions for approximately 1 minute on each side or until the desired doneness is achieved. Remove the medallions from the skillet and keep covered and warm. Add the shallots to the skillet and cook, stirring, for 20 seconds. Add the port wine and fig jam and continue to cook, scraping the sides of the pan, until the sauce begins to thicken. Whisk in the beef stock and reduce the sauce by half or until it just coats the back of a spoon. Add the fresh figs, remove from heat, cover, and let it rest for 2-3 minutes.
Place the medallions in pairs onto heated dinner plates. Place a few of the fresh fig halves around the perimeter of the plate. Lovingly spoon the fig sauce over the medallions equally and garnish with a sprig of fresh rosemary. Serve immediately.