Wagyu With Scampi And Chili Fig Jam

• 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

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. 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.
3. 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.
4. 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.
5. Spoon jam onto plates. Top with beef and shrimp. Garnish with basil.

wagyu beef tenderloin, unsalted butter, clove garlic, shrimp, chili fig, olive oil, tomatoes, fresh figs, clove garlic, granulated sugar, white wine vinegar, thyme, fresh basil, chili

Taken from recipes-plus.com/api/v2.0/recipes/34454 (may not work)