Mignon Fillet Cutlets with Fig Sauce

Name: Mignon Fillet Cutlets with Fig Sauce
Yield: 4
Ingredients: Mushroom Duxelles; 21/2 cups Porto wine; 1 cup Beef Broth; 1/3 cup Cold Butter, cut into small pieces; 1 tablespoon Balsamic Vinegar; 1/2 teaspoon Salt; 4 fresh figs, stemmed and quartered; 3 black peppercorns, crushed; 1 sprig Fresh Thyme; Cuts of Mignon Fillet (350g); Pit of Black Pepper

1
Mushroom Duxelles
2
21/2 cups Porto wine
3
1 cup Beef Broth
4
1/3 cup Cold Butter, cut into small pieces
5
1 tablespoon Balsamic Vinegar
6
1/2 teaspoon Salt
7
4 fresh figs, stemmed and quartered
8
3 black peppercorns, crushed
9
1 sprig Fresh Thyme
10
Cuts of Mignon Fillet (350g)
11
Pit of Black Pepper

Ingredients

1
Mushroom Duxelles
2
21/2 cups Porto wine
3
1 cup Beef Broth
4
1/3 cup Cold Butter, cut into small pieces
5
1 tablespoon Balsamic Vinegar
6
1/2 teaspoon Salt
7
4 fresh figs, stemmed and quartered
8
3 black peppercorns, crushed
9
1 sprig Fresh Thyme
10
Cuts of Mignon Fillet (350g)
11
Pit of Black Pepper

Directions

1
Mushroom Duxelles
2
In a medium saucepan, combine the wine, beef broth, thyme, and pepper
3
Bring to a simmer over low heat and cook for 50 minutes or until the liquid has reduced by half
4
Cool the mixture and stir in the figs and vinegar
5
Bring to a simmer over low heat and cook for an additional 10 minutes or until the figs are tender
6
Season with Salt
7
Add the cold butter pieces, stirring constantly, until melted and the sauce thickens slightly. Reserve
8
Mignon Fillet Cuts
9
Season the cuts of mignon fillet with salt and pepper and coat in flour
10
Fry the coated mignon fillets in a hot skillet with butter over medium heat until golden brown and cooked through
11
Warm the reserved fig sauce and serve with the mignon fillets
12
If desired, accompany with sautéed vegetables.