Cook the noodles in plenty of salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2 minutes).
Clean the mushrooms, possibly rub them with kitchen paper and cut or quarter them into slices or pieces. Wash figs, grate dry and cut into small pieces. Cut fillet into 2 cm cubes. Heat the oil in a wide saucepan.
Briefly fry the fillet in it while turning it. Season with salt and pepper. Remove.
Fry the mushrooms in the cooking fat until golden brown. Add figs. Add cream and barbecue sauce, bring to the boil briefly. Season sauce with salt and pepper. Peel onion and chop finely. Drain the pasta.
Mix with fillet and sauce. Arrange and sprinkle with onion.