Fig Glazed Rib Eye

Serves 8 people

2 pints fresh black mission figs            

3 tbsp  fresh ginger chopped fine

¼ cup honey

¼ cup sherry vinegar

8 -14 to 16 oz Rib Eye

1 qt balsamic vinegar reduced

1 cup ketchup

1 cup sweet soy sauce ( Asian market Hempstead N. Y.)

2 sweet potato medium dice

2 idaho potato medium dice

6 parsnip medium dice

1 medium butternut squash medium dice

1 large celery root medium dice

1 pint brussel sprouts chopped

8 oz gorgonzola ( or any desired blue cheese)

8 oz butter room temp, plus additional for cooking

1 bunch thyme chopped

1. Cut stems off of the figs. Sauté in butter with ginger until soft. Add honey and vinegar continue cooking until pureed, add water if necessary. Season with salt and pepper and adjust taste by adding more vinegar or honey.
2. add balsamic reduction, ketchup and sweet soy together in a bowl whisk together. Set aside
3. combine butter and cheese in food processor and blend until well combined. Set aside.
4. Blanch all vegetables separately in salted water.  Saute all the vegetables in butter until golden brown. Add the thyme and season with salt and pepper. Keep warm.
5. Grill or sauté rib eye until desired temperature. Let rest . Spread fig glaze on meat. Place in oven until hot. Top with slices of butter, place on top of the vegetables and spoon sauce around the steak. Garnish with thyme sprig.