After removing membranes from the fillet, open it carefully and add a layer of figs. Add cheese and spread again a layer of figs. Tie the fillet into a rolled roast by means of a string and sauté at strong fire.
Cover with aluminium foil and finish at medium oven. In the pan where the fillet was sautéed, quench with white wine, cherry brandy and cointreau. Add fresh concasse puree and candy.
Garnish with sauté oyster mushrooms, asparagus, carrots and rissole potatoes.