Summary

Ingredients

• 2 steak (s), from beef, 180 g each
• 1 carrot (s)
• 1 small zucchini
• 2 spring onion (s)
• 150 g ribbon noodles
• 2 tablespoons oil
• 3 fig (s), ripe
• 100 ml port wine
• 100 ml red wine, dry, strong
• 200 ml veal stock
• Salt and pepper

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Instructions

1. Wash and clean vegetables. Halve the carrot and zucchini lengthways and cut into ribbon noodle-shaped strips with a peeler. Also cut the spring onions into strips lengthways.
2. Peel the figs and cut into wedges. In a small saucepan, bring two figs to the boil with port and red wine and simmer for a quarter of an hour.
3. Pepper and salt the steaks on both sides and fry very hot in oil for approx. 2 minutes on each side. Wrap in aluminum foil and place in the oven at 100 ° C for about 20 minutes.
4. Deglaze the roast with the veal stock and reduce over high heat. Strain the fig and wine stock through a fine sieve and add to the reduced veal stock, keep warm over a low heat.
5. Put on the pasta and cook until al dente. A few minutes before the end of cooking, add the prepared vegetable strips and let them cook.
6. Arrange everything and decorate with the remaining fresh fig wedges.