Mignon File Steak with Fig Glaze

Name: Mignon File Steak with Fig Glaze
Yield: 4
Ingredients: Molded Sauce; 2 1/2 cups Porto wine; 1 cup beef broth; 1/3 cup cold butter cut into pieces; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 4 figs, washed and cut into slices; 3 grams of black pepper, broken; 1 fresh thyme sprig; Steaks; 1/3 cup all-purpose flour; 3 tablespoons butter; 1/2 teaspoon salt; 12 file mignon steaks (350g); 1 dash of black pepper

1
Molded Sauce
2
2 1/2 cups Porto wine
3
1 cup beef broth
4
1/3 cup cold butter cut into pieces
5
1 tablespoon balsamic vinegar
6
1/2 teaspoon salt
7
4 figs, washed and cut into slices
8
3 grams of black pepper, broken
9
1 fresh thyme sprig
10
Steaks
11
1/3 cup all-purpose flour
12
3 tablespoons butter
13
1/2 teaspoon salt
14
12 file mignon steaks (350g)
15
1 dash of black pepper

Ingredients

1
Molded Sauce
2
2 1/2 cups Porto wine
3
1 cup beef broth
4
1/3 cup cold butter cut into pieces
5
1 tablespoon balsamic vinegar
6
1/2 teaspoon salt
7
4 figs, washed and cut into slices
8
3 grams of black pepper, broken
9
1 fresh thyme sprig
10
Steaks
11
1/3 cup all-purpose flour
12
3 tablespoons butter
13
1/2 teaspoon salt
14
12 file mignon steaks (350g)
15
1 dash of black pepper

Directions

1
Molded Sauce
2
1
3
In a medium saucepan, combine the wine, broth, thyme, and pepper
4
Bring to low heat for 50 minutes or until the liquid has reduced by half
5
2
6
Simmer and stir occasionally
7
3
8
Add the figs and vinegar and simmer for an additional 10 minutes or until the figs are tender
9
Season with salt
10
4
11
Gradually whisk in the cold butter pieces, stirring constantly, until the sauce thickens slightly. Reserve
12
Steak
13
1
14
Season the steaks with salt and pepper
15
Coat in flour
16
2
17
Fry the steaks in a medium skillet over medium heat, adding more oil as needed, until they are cooked to your liking
18
3
19
Warm the reserved sauce and serve it alongside the steaks
20
If desired, accompany with sautéed vegetables.