Steak with Fig and Apple in Wine Sauce

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Essentially, the main focus of this recipe is the fruits and the process of stewing them. The rest is up to the meat. So, buy a good piece of beef with a small amount of fat marbling to ensure the steak is juicy. Sweet, ripe figs will pair wonderfully with tart apples and a light pine flavor from the rosemary, while garlic will remind you that you are indeed serving meat, not jam. It's also important to try to use freshly ground pepper here. It may seem like a small detail, but it will make a big difference. The pepper will not only add heat but will also respond with spiciness, blending with fragrant honey and robust wine. The meat should be at room temperature. So, if you have stored it in the refrigerator, take it out in advance. If the meat is too cold, when you place it on the hot skillet, all the juices inside the beef will immediately gather in the center, leaving dry, bland meat on the edges.

Ingredients

Green Figs - 10.6 oz
Green Apples - 10.6 oz
Garlic - 3 cloves
Red Grape Juice - 10 fl oz
Butter - 2 tablespoons
Olive Oil - 2 tablespoons
Fresh Rose Hips - 2 sprigs
Honey - 2 teaspoons
Salt - a pinch
Ground Black Pepper - a pinch
Steaks - 21.2 oz

Step by Step guide

Step 1

Season each piece of meat with salt and pepper. Let the meat rest like this for about 5 minutes. Meanwhile, prepare the fruits: trim the stems off the figs and cut each fruit into 4 wedges. Remove the seeds and skin from the apples. Slice them into wedges. Slice the garlic thinly.

Step 2

In a skillet, heat 2 tablespoons of olive oil and place the prepared steaks on the hot skillet. Sear for 3 minutes on one side, flip, pressing the piece with a spatula, and sear for another 3 minutes.

Step 3

Transfer the meat to a plate, cover with foil, and let it rest for 5 minutes while you prepare the fruit garnish.

Step 4

In the skillet used for the meat, add 2 tablespoons of butter, then add the fruits, garlic, and rosemary. Stir and sauté for a couple of minutes.

Step 5

Pour in the wine, stir, and simmer for about 5–7 minutes until the wine has reduced by two-thirds and thickened into a sauce. Remove the rosemary from the sauce; you only need a light pine note. At the very end, add the honey and mix.

Step 6

Place the fruit wedges in the center of the plate. Top with the steak. Optionally, garnish with a mound of green salad dressed with a little olive oil and lemon juice. Serve... with wine, of course.