Lamb Filets in Fig Butter Sauce



  1. Season lamb fillets with salt and pepper.  
  2. Heat VOM FASS Pepone Extra Virgin Olive Oil in a large pan to medium-hot temperature and sear lamb fillets. 
  3. When the lamb medium rare reaches remove from the pan and cover with aluminum foil to rest. 
  4. In the same pan, sauté shallots and thyme and caramelize for a short time. 
  5. Deglaze the pan with VOM FASS Fig Balsamic star.  
  6. Add stock and red wine, and then reduce by half over medium high heat. 
  7. Remove from heat, whisk in cold butter and season to taste.