Roast beef fillet with figs

Name: Roast beef fillet with figs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Fillet of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 4 (425 ml) fresh figs [alternatively 1 tin of figs]; 1 TEASPOON demerara sugar; 2 TABLESPOONS Cognac; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp sage and 1 tablespoon green pepper to garnish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Fillet of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
4 (425 ml) fresh figs [alternatively 1 tin of figs]
1 TEASPOON demerara sugar
2 TABLESPOONS Cognac
1 TABLESPOON dark sauce thickener
7-10 Tbsp sage and 1 tablespoon green pepper to garnish

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat the oil in a casserole and fry the roast well all around. Wash the figs, dab dry and quarter them. Deglaze the roast with 1/4 litre water (water should not be higher than 1.5 cm above the bottom of the pot), add figs and sugar. (For canned fruits, use some fruit juice instead of sugar.) Braise in the preheated oven (electric cooker: 250 °C/ circulating air: 230 °C/ gas: level 5) for about 20 minutes. After 10 minutes reduce the oven temperature (electric cooker: 150 °C/ circulating air: 130 °C/ gas: stage 1). Remove the meat, pour the cognac over it and let it rest for at least 5 minutes.
2
Remove figs from the roast stock. Pour stock into a small pot, bring to the boil, season with salt and pepper, thicken with sauce thickener and bring to the boil again. Cut meat into slices. Arrange on a plate with the figs. Garnish as desired with sage and green pepper. Serve with croquettes and Brussels sprouts