“What happens in Sacramento…” Never mind, it doesn’t have the same ring as the more familiar tag line, however I do have a few secrets. Like this one… Pork filets mignons were dressed with an Indian pimento based spice blend, a Cabernet powder/herb/spice blend, ground cinnamon, and an appropriate portion of black truffle infused sea salt. The next day they were placed in a bag with freshly sliced ripe mission figs, red wine, light brown sugar, and maple syrup for 12 hours. The whole bag was tossed into a sous vide bath at 130° for 25 min. The liquid was drained into a bowl and the remaining meat, fruit, and seasoning was seared in avoo. The juices from the sous vide bag were added to deglaze the pan and the meat was removed immediately afterward. Additional fresh figs were added while preparing the pan reduction. The filets were dressed with the sauce and accompanied by sautéed haricots verts.
I’ve used a lot of words to describe a sauce that made me just want to lick the pan…
The Flavor Democracy 