Beef tournedos with pearl onions and figs

After a week of New York food, this seemed fantastic! I love sweet-sour fruit with meat, using summer-dried garden figs. From Cucina Moderna, perhaps a Christmas lunch idea.
INGREDIENTS FOR 2 PEOPLE
2 beef fillet slices
2 speck or pancetta slices
250 g small onions
80 g dried figs
1 rosemary sprig
1 small glass brandy
1 small glass water
20 g butter
Pink peppercorns
Extra virgin olive oil
Salt, pepper
I chop figs.
I put in a bowl with brandy.
The same amount water.
I marinate at least half an hour while peeling onions, available pre-peeled.
I melt butter and oil in a pan.
I add onions, rosemary, salt and pepper.
I cook gently about 20 minutes with water if needed, then remove onions and rosemary.
I shape fillets round by hand, wrap in lengthways-halved speck or pancetta and tie.
I brown fillet in the same pan for 2 minutes.
Then turn for another 2 minutes.
I add onions and drained figs, adding marinade if needed.
I add pink peppercorns and salt and heat a couple of minutes.
The original thickens sauce with 1 tablespoon sour cream after removing meat and onions; I left it unchanged. I serve fillet centrally, onions and figs around, rosemary, peppercorns and sauce.