Grilled Filet Mignon with Fig-Cabernet Vinegar Glaze Serving Size - 4 Prepared By - Ellice & Monty Recipe Rating
			5 tablespoons olive oil 3 shallots, finely chopped 2 cups cabernet vinegar or other red wine vinegar 1 cup dry red wine, preferably cabernet 6 dried figs 1 tablespoon chopped fresh thyme leaves, plus whole sprigs for garnish 2 tablespoons honey Kosher salt 1/2 teaspoon coarsely ground black pepper 4 (8-ounce) filets mignons Freshly ground black pepper 8 fresh figs, halved
			Heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the shallots and cook until lightly golden brown. Add the vinegar, red wine, dried figs, and thyme and cook, stirring occasionally, until the figs are soft and the liquid is reduced by half, 15 to 20 minutes. Transfer the mixture to a food processor and process until smooth. Wipe out the pan, strain the mixture back into the pan, and place over high heat. Cook until the mixture is thickened, 5 to 7 minutes. Stir in the honey and season with 1/2 teaspoon salt and the coarse black pepper. Let cool. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush both sides of the filets with 2 tablespoons of the oil and season with salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling until cooked to medium-rare, 3 to 4 minutes. Transfer the steaks to a platter and immediately spoon some of the glaze over each steak. Tent with foil and let rest for 5 minutes. While the steaks are resting, brush the fresh figs on both sides with the remaining 2 tablespoons oil. Grill the figs until they are soft and lightly browned, about 2 minutes per side. Uncover the steaks, top with the figs, and garnish with thyme before serving.