RECIPE SERVES 4
100 g DORBLU Royal Blu
20 g butter
40 g clarified butter
4 filet steaks, each approx. 150 g
1 shallot finely chopped
1 tsp sugar
1 measuring spoon cinnamon
250 ml red wine
Wash and halve the figs. Brown both sides in a pan with melted butter. Remove the figs and set to one side on a plate. Melt the clarified butter in the pan and brown the steaks for 3–4 minutes on both sides.
Season with salt and pepper, place on a baking tray and cover with aluminium foil.
Leave to rest.
Finely chop the shallot and fry in the meat juices. Add the sugar and cinnamon. Sauté briefly and deglaze with red wine. Allow simmering slightly.
Cut DORBLU Royal Blu in pieces, place a slice of cheese and half a fig on each steak.
Place under the grill or in an oven preheated to 200° C and bake until the cheese melts.
Serve the steaks with the remaining fig halves and sauce.
Coloured ribbon pasta is an excellent match.