Preheat the grill to high while you make the sauce. Put the dried figs, vinegar, Madeira and Worcester sauce in a small saucepan and simmer until the liquid reduces to a thick syrup - 4 to 5 minutes. Add the chicken stock and bring the mixture to the boil, reduce the heat and simmer uncovered for 2 minutes. Remove the saucepan from the heat and press the mixture through a sieve to make a smooth sauce. Return the sauce to the pan and keep it warm, uncovered, over low heat while you cook the noisettes. Season the noisettes with the salt and some freshly ground pepper and grill them for 2 to 4 minutes on each side for rare to medium meat. Serve immediately with the sauce and sliced fresh figs.
