Beef fillet with figs and cherry tomatoes
- 8 Jolife figs
- 1 bunch Jolife cherry tomatoes
- 4 fillet beef steaks (180 g each)
- 200 g shallots
- 35 cl sweet Marsala wine or passito
- 20 g butter
- Salt and pepper
- 3 g ginger powder
Peel and dice the shallots. Melt a knob of butter in a small pan, add the shallots and sauté until lightly browned. Pour the wine little by little, until each addition has been absorbed. When the shallots are almost cooked, add the figs, peeled and chopped, and allow to break down. Season with salt and pepper and continue cooking for about 20 minutes over low heat.
When you are ready to serve, melt a knob of butter in a pan and brown the fillet steaks for about 4 minutes on each side for rare cooking. Season lightly with salt and pepper and add the ginger powder. Serve at once on heated plates, drizzled with the fig and red wine sauce.