Beef with honey glazed figs.

For a while now, I’ve been obsessed with paring honey roasted figs with red meat, such as duck and beef. I’m also very much obsessed with figs themselves, I could eat a whole punnet of figs right off the bat, and although this dish is super simple to cook- the flavors give it the feeling if something far more fancy. My family is also a big fan of steak, and since getting out if college I’ve had to cook it- now that’s a lot of pressure considering it wasn’t like I cooked steak every day at college! So, I had to perfect the art of steak. It’s now what I find easiest in the world to cook a good steak. I used some asparagus again for this dish as well as some wild mushrooms and jus.


  • 1 rump steak
  • garlic cloves
  • Salt and pepper
  • Rosemary
  • Figs
  • Honey
  • Asparagus
  • Wild mushrooms
  • Carrots and Celery
  • 800ml beef stock 

To start this dish you want to get the figs prepped and into the oven, weirdly enough they are the thing that takes the longest to cook, slice them into ¼’s and place on the cooking dish- season with pepper and then cover in honey. Pop in the oven for 20 mins.

Now moving onto the steak, heat the pan with olive oil, rosemary and crushed garlic make sure its super-hot. 10 mins before cooking take the steak out the fridge to get it to room temp, season it with salt and pepper and rub it in. Now with the pan hot place the steak into it- a normal thickness steak will take 4 mins on each side. Once the steak is cooked take out and place on a plate- cover in foil and leave to rest. The key to a good steak is rest time this not only allows the steak to self-cook, but it also lets the blood run out so that it doesn’t run all over the plate.

I wanted to cook the mushrooms in the jus, so that they have even more flavor, to start with the jus chop up some carrots and celery and put into the pan, cook them so they turn a little brown and then add the trimmings of the beef and again you want browning on the bottom of the pan, add the beef stock and boil until its reduced. Drain it and put it back into the pan to reduce more. To get the mushrooms ready, wash and pick the prettiest ones out, now slightly fry them so they are cooked through- once you’ve done this add them too the jus and just leave them in there wile they reduce.

To finish off this dish just boil for 3 mins the asparagus, and flash fry them in some oil. Take the steak out of the foil and slice it, take the figs out and spoon a couple onto your plate (hopefully you’ve done enough to be able to snack on them later!) the take the mushrooms out and use as much jus as you’ve like to make this dish all yo own!






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