(Tender beef. Sticky glaze. Deep sweetness meets savory fire.)
Thick chunks of beef, pan-seared to juicy perfection, glazed in a rich reduction of figs, balsamic vinegar, black pepper, and garlic. The sauce clings and pools naturally — no shine filters, just slow caramelization and bold flavors.
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📝 Ingredients (serves 2–3):
For the steak: • 400–500 g beef (tenderloin or sirloin), cut into thick medallions • Salt & cracked black pepper • 1 tbsp olive oil + 1 tbsp butter
For the fig glaze: • 4–5 fresh figs, halved • 3 tbsp balsamic vinegar • 1 tsp honey or maple syrup • 1 garlic clove, finely grated • Pinch of sea salt • Optional: splash of red wine or beef stock
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🔥 Instructions: 1. Sear the beef: Pat dry and season generously. Sear in a hot pan with olive oil and butter, 2–3 min per side for medium-rare. Set aside to rest. 2. Make the glaze: In the same pan, lower heat. Add figs (cut side down) and let them caramelize slightly. Add balsamic, honey, garlic, and salt. Simmer until reduced and syrupy, about 3–4 minutes. 3. Glaze the steak: Return beef to pan briefly to coat with glaze. Let it get sticky and imperfectly beautiful. 4. Serve rustic: Plate with extra sauce spooned over and scattered pepper flakes or fig pieces. No garnish needed.
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