fillet mignon with fig & kalamata relish

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~ fig and kalamata relish ~

This is a flavorful, wine-soaked fig and olive relish that pairs well with grilled meat, and is especially good with lamb chops or fillet mignon. Serve with a glass of syrah.

7 oz. black mission figs, stems removed

1 cup dry red wine

7 oz. pitted, kalamata olives

3 Tablespoons extra virgin olive oil

2 additional Tablespoons dry red wine

freshly ground black pepper

sea salt

In a small saucepan, combine the figs and wine. Bring to a boil, reduce heat and cover. Simmer over low heat until figs are plump (15-20 minutes.) Drain the figs and transfer to a food processor. Add the olives and zip a few times until finely chopped. Transfer to a small mixing bowl. Add the oil, the extra red wine, pepper and salt to taste. Serve on your favorite grilled meat.



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