1. Marinate figs in port wine for 45 minutes. 2. In a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes. 3. Add 2 tablespoons of butter and mix into a puree. 4. Set aside. 5. Cut the tenderloin into 1- ½-inch strips. 6. With the palm of your hand, press down to 1 inch. 7. In 3 tablespoons of butter, cook 2 minutes on each side at medium high heat. 8. Keep warm in oven at 175°F. 9. In same frying pan, cook the chopped shallots; deglaze with red vinegar until dry. Add the cream and meat juice. Cool 2-3 minutes and add the fig puree. 10. Mix well, reheat the tenderloin in sauce, and serve. ---------------------------------------------------------------------------
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Ingredients
