Chop the fig and soak in port wine, cut the beef in 2 steaks and seal on a well preheated sauté pan from both sides. Remove the steaks and in the same pan add the fig in port and wine and thyme and reduce by half, at the end whisk in the garlic butter. Slice the leeks, cut the mange-tout in strips and the cherry tomatoes in half than sauté all together in garlic oil. Slice the potatoes and boil until nearly cooked through, grate the goat cheese and melt 3/4 of it in fresh cream on low heat. Mix well the cream, cornflour with potatoes and place in a round oven mould lined with silicone paper. Sprinkle the rest of the goat cheese on top and Roast in the oven until browed from top. Allow to rest for at least 10 minutes before removing the mould than remove and serve.