Bravo Fine Catering

Aspen’s Celebrity Chef

  • HOME
  • ABOUT
    • Company
    • Chef Jimmy Nadell Cookbooks
    • Staff
    • Press
    • Event Planning
  • SERVICES
    • Private Chefs
    • Catering
    • Weddings
    • Corporate Events
    • Cakes and Pastries Catering
    • Equipment Rental
    • Emergency Catering Services
  • Menus
  • Blog
  • Contact

FIG GLAZED PORK PORTERHOUSE

WITH A FIG VÉLOUTE

By Chef Jimmy Nadell

 

 

Yields: 4 Portions

Ingredients:
4 Center Cut Pork Porter House Steaks

Marinade:
1 Cup Olive Oil
1 Cup Fig Puree (Fresh if Possible)
3 Cloves Garlic, Chopped
2 TBSP Honey
2 TBSP Fresh Thyme Leaves

Fig Véloute Sauce:
½ Cup Fig Puree (Fresh if Possible)
¼ Stick Butter
½ Cup Flour
4 Cups Dark Veal Stock or Dark Chicken Stock
S & P to Taste

Method:
1.) Blend Marinade
2.) Marinate Pork Steaks for 2 Hours
3.) Season, with Kosher Salt and Fresh Ground Black Pepper
4.) Grill till Medium Rare
5.) Finish 5 Minutes in a 350 Degree Oven

Sauce:
1.) Make Roux with Butter & Flour
2.) Add Stock, Heat until Thickened
3.) Season add Fig Puree

To Finish:
1.) Plate with Your Favorite Starch and Vegetable
2.) Glaze with the Fig Véloute
3.) Serve Immediately

Buon Appetito!

  • Facebook
  • Instagram
  • LinkedIn

Copyright © 2021 Bravo Fine Catering     ·     Built by MySalesButler.com, LLC