Sophia Lindop’s Seared Fillet of Beef with coffee, cardomom & figs
I can always rely on Sophia Lindop to come up with a great match to a great wine. This dish works so well with the Chamonix Rouge 2012.
2 cups strong filter coffee
4 tsp sugar
4 fresh Adams figs
Seeds from 2 cardamom pods, dry roasted in a pan and ground in a mortar and pestle
4 thick cute fillet medallions
Salt to season
Dissolve the sugar in the coffee. Pour into a pan, add the cardamom and reduce to half. Cut the figs into slices, about 4 per fig, and place them into the coffee mixture. Allow to cook for 3 minutes and set aside.
Heat a heavy bottomed skillet until very hot. Rub the fillet with a little olive oil. Sear on all sides until brown. Remove from the heat and season with the salt.
Serve topped with the figs and coffee mixture.
Michael’s wine recommendation – CLICK HERE