Wagyu With Scampi And Chili Fig Jam - cooking recipe

Ingredients

2 (5 oz) wagyu beef tenderloin medallions
1/2 cup unsalted butter
1 clove garlic, minced
6 None large raw shrimp, peeled
6 slices prosciutto
-1 None Chili Fig Jam
2 tbsp olive oil
6 None tomatoes, chopped
6 None fresh figs, chopped
1 clove garlic, finely chopped
1/4 cup granulated sugar
1/4 cup white wine vinegar
1 tsp fresh thyme leaves
1 tsp chopped fresh basil, plus extra leaves to serve
1 None bird's eye chili, finely chopped

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
To make the jam, heat oil in a saucepan over medium heat. Cook tomatoes, figs and garlic for 4-5 mins, stirring, until softened. Stir in sugar, vinegar, herbs and chili. Reduce heat to low and simmer, covered, for 25-30 mins, until thick. Season to taste.
Meanwhile, bring beef to room temperature. Season. Heat a heavy-bottomed frying pan over high heat. Sear for 2 mins per side. Transfer to prepared tray and bake for 2 mins. Let rest for 5 mins then thinly slice.
Combine 1/4 cup butter, garlic and a pinch of salt. Brush over shrimp. Wrap each in a slice of prosciutto. Melt remaining butter in a frying pan over medium heat. Cook shrimp for 1 min per side, or until cooked to your liking.
Spoon jam onto plates. Top with beef and shrimp. Garnish with basil.