Vitello Con Fichi Recipe

Inspired by Grappa '72

Time30m

Serves4

Veal medallions, figs, red onions, and fresh thyme in a Port wine reduction

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Ingredients

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1
Prepare the Ingredients
Slice the red onion into thin rings and cut the figs in half. Set aside.
2
Cook the Veal
In a large skillet, heat the olive oil over medium-high heat. Season the veal medallions with salt and black pepper. Sear the veal medallions for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from the skillet and keep warm.
3
Sauté the Onions and Figs
In the same skillet, add the sliced red onions and cook for about 2-3 minutes until they are soft. Add the figs and sauté for another 2 minutes.
4
Make the Port Wine Reduction
Pour in the Port wine, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and reduce by half, about 5-7 minutes. Stir in the fresh thyme.
5
Combine and Serve
Return the veal medallions to the skillet, coating them in the sauce. Cook for an additional minute to reheat. Serve immediately with the sauce drizzled over the top.