- 5 tablespoons olive oil, divided (1, 2, 2)
- 3 shallots, finely chopped
- 2 cups red wine vinegar, preferably Cabernet or Zinfandel
- 1 cup dry red wine, preferably Cabernet
- 6 dried figs, cut in half
- 1 tablespoon chopped fresh thyme leaves, plus whole sprigs for garnish
- 2 tablespoons honey, or more to taste
- kosher sea salt, to taste
- freshly ground pepper, to taste
- 4 (8-ounce) filets mignons
- 8 fresh figs, halved
- Heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the shallots and cook until lightly golden brown. Add the vinegar, red wine, dried figs, and thyme and cook, stirring occasionally, until the figs are soft and the liquid is reduced by half, 15 to 20 minutes.
- Transfer the mixture to a food processor and process until smooth. Wipe out the pan, strain the mixture back into the pan, and place over high heat. Cook until the mixture is thickened, 5 to 7 minutes. Stir in the honey and season with salt and pepper. (In class, we added olive oil at this point and retasted and adjusted the salt and pepper. The olive oil improved the texture and taste. I have also needed to add more honey.) Let cool.
- Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush both sides of the filets with 2 tablespoons of the oil and season with salt and pepper. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling until cooked to medium-rare, 3 to 4 minutes.
- Transfer the steaks to a platter and immediately spoon some of the glaze over each steak. Tent with foil and let rest for 5 minutes. While the steaks are resting, brush the fresh figs on both sides with the remaining 2 tablespoons oil. Grill the figs until they are soft and lightly browned, about 2 minutes per side.
- Uncover the steaks, top with the figs, and garnish with thyme before serving.
Serves 4 / Recipe www.losgatosfoodie.com