The Brunch of Decadence

Makes 4 servings Ingredients: 4 slices of thick, hearty white bread 4 4oz. filet minions 8 to 12 slices of bacon 4 large eggs 2 cups of Late Bottle Vintage (LBV) port about 2 cups of fresh or dried figs, quartered butter for cooking salt and fresh ground pepper to taste To prepare: Preheat oven to 200 degrees. Sprinkle the filets with salt and pepper and set aside, covered. In a small sauce pan bring port and quartered figs to a simmer until reduced by half. In a large cast iron skillet, pan toast the bread by melting one tbsp of butter over medium heat and placing 4 slices of bread on top. Move the slices around the bottom of the skillet so that they are evenly covered with the butter (do this in batches if there isn't enough room for 4 slices at once). When the first side is nicely toasted, repeat for the other side of each slice. If using unsalted butter, sprinkle each toast with a small pinch of salt. Turn off the oven and set toast inside to keep them warm. Turn the burner up slightly and cook the bacon in the same skillet till crispy. Cook in batches if necessary and keep warm in the oven when done. Leave any remaining bacon fat in the skillet and turn the heat up to medium high. If the pan is too dry, add two to three tbsp. cooking oil (preferably canola or corn). When pan is hot, sear the filets on one side for about 2 to 3 minutes. Then turn the filets over and sear the other side for about 1 minute. Turn the heat down to medium and cook the filets for another 3 minutes for medium rare. When done, set aside to rest (not in the oven). Scrape up any bits of steak stuck to the bottom of the pan. (If you're feeling ambitious, you can deglaze the pan with some port and incorporate it into the port wine reduction). Bring the pan to medium heat, coat the bottom with a bit of butter and crack each of the eggs into the pan to make 4 fried eggs (try to space them so they remain 4 distinct fried eggs). Sprinkle each with a pinch of salt and some pepper. While the eggs are cooking, quickly assemble 4 plates each with a piece of toast topped with a filet mignon. Drizzle several tablespoons of the port wine reduction sauce over the steak and then top that with 2 to 3 strips of bacon. As soon as the fried eggs are just loosely done, place one egg on top of each stack. Garnish the plate with several of the fig quarters and another drizzle of the port reduction. Serve with a good Bordeaux and possibly some herb roasted potatoes.