Serves: 4 - 6
6 dried figs, stems removed and coarsely chopped
90g butter, at room temperature
2 tbs olive oil
750g veal fillet
1 tbs raspberry vinegar
350ml veal stock
4 fresh figs, quartered, for garnish
Soak dried figs in port for 1 hour, then add 1/2 cup water and half the butter. Bring to boil, reduce heat and simmer for 15 - 20 minutes, stirring to prevent the mixture from sticking. Remove from heat, puree mixture and sieve to remove seeds.
Heat remaining butter with oil in a heavy flameproof dish and brown meat over high heat. Bake in 200c oven for 10 - 15 minutes, depending on how well done you prefer the meat. Remove veal and keep warm.
Place dish on top of stove over high heat, add vinegar and stir to loosen browned juices, then stir in stock. Boil until reduced by about a third. Add fig puree and cook gently to heat through; season to taste.
Slice veal fillets fairly thickly on the diagonal, arrange of individual plates and spoon sauce over. Garnish with fresh figs.
Serve with fresh asparagus and green salad.