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Char-Broiled Sirloin with Fig & Tawny Port Reduction

Serving size:	12-15 pieces
Prep time:	25-30 minutes
Cook time:	20-25 minutes
Difficulty:
Average Rating

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Nugget Signature Recipe

Ingredients

9-oz. Natural Angus Sirloin
1½ tablespoons ground allspice
Kosher or sea salt and cracked black pepper to taste
Port & Fig Sauce:
2 cups tawny port
2 cups beef demi-glace
6-8 dried figs
1 bunch fresh arugula (rocket)*

Preparation

To Prepare:

Make the Port & Fig Sauce first. In medium-sized saucepan, combine tawny port, beef demi-glace and dried figs. Bring to a soft boil and simmer for about 20 minutes or until liquid volume is reduced to just about 1½ cups. Strain sauce to remove figs, then slice each fig in half, lengthwise; set aside.

Meanwhile, prepare the sirloin. Raise top rack in oven to uppermost level. Turn oven on to broil. Rub sirloin with allspice, salt and pepper. Place sirloin on sheet pan and set under broiler. Broil each side for a maximum of 4 minutes; serve medium rare. Let stand 5 minutes before slicing into 12-15 equal-sized pieces.

To Assemble:

Rinse and pat arugula until mostly dry. Remove just the top portions.

Arrange 1½ dozen pieces of toasted crostini on a platter. Place a few pieces of arugula onto each crostini. Next, top arugula with a slice of sirloin and half a fig. Drizzle warm tawny port sauce over composed appetizer. Serve quickly!

Techniques used in this recipe

broil

Pair with

Zinfandel: Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
— Hank Beal, Director of Adult Beverages

Tempranillo: Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
— Hank Beal, Director of Adult Beverages

Syrah: How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
— Hank Beal, Director of Adult Beverages

Petite Sirah: Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
— Hank Beal, Director of Adult Beverages

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