- Prep time
- 25-30 minutes PT30M
- Cook time
- 20-25 minutes PT25M
- 6 to 8 servings
- 9-oz. Natural Angus Sirloin
- 1½ tablespoons ground allspice
- Kosher and cracked black pepper to taste
Port & Fig Sauce:
- 2 cups tawny port
- 2 cups More Than Gourmet Classic French Demi-Glace
- 6-8 dried figs
- 1 bunch fresh arugula
Make the Port & Fig Sauce first. In medium-sized saucepan, combine tawny port, 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.
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:
sliceIf you are slicing a round object, cut a slice from the bottom to make it lie firmly. Use the pointed end of a chef's knife to puncture the skin and make the first cut. Hold the object being sliced with your fingers bent and cut vertical slices to the desired thickness. With each slice, move your fingers back to the width of the next slice. Dont cut yourself! simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. broilbroil: a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.
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