Cooking with Alexis: Refined Pork Filet on Richard Brendon Line Matte Black Bone China

For today’s recipe, we’re diving into a dish by Alexis that balances rich flavours with refined presentation, all served on Richard Brendon Line Matte Black Bone China from Stoke-on-Trent. This dinnerware, hand-crafted with precision, provides the perfect blank canvas for this adventurous meal.

Recipe for Two

Ingredients

For the Sauce:

• 1 shallot, finely diced
• 20g butter (divided)
• 40cl red wine
• 40cl beef or veal stock
• Salt and pepper, to taste

For the Pork Filet:

• 1 pork filet
• Fresh rosemary sprigs
• 2 garlic cloves, peeled
• Baby onions
• 10g butter
• Salt and pepper

For the Chicory:

• 1 chicory
• 20cl beef or veal stock
• 10g butter
• Olive oil
• Salt

Method

1. Prepare the Pork Filet: Preheat a water bath to 60°C. Trim excess fat from the pork filet if necessary, then season it with salt. Place the pork, rosemary, and garlic cloves in a sous vide bag. Seal tightly and cook in the water bath for 1 hour and 30 minutes.
2. Make the Sauce: In a pan, sauté the diced shallots with 10g of butter over medium heat until golden, about 3 minutes. Add the red wine and reduce over high heat until the mixture becomes syrupy. Pour in the stock and continue reducing until it thickens. Strain the sauce through a sieve to remove the shallots, then whisk in the remaining cold butter for a smooth, glossy finish. Season with salt and pepper to taste.
3. Prepare the Chicory:Blanch the chicory for 2 minutes in salted boiling water, then drain. In a pan, heat a small amount of olive oil with 10g butter, and sauté the chicory for 5 minutes until golden. Add the stock and let it simmer gently for 20 minutes.
4. Sear and Serve the Pork Filet: Remove the pork from the water bath and sous vide bag, then pat dry with kitchen paper. Heat a pan over high heat with a bit of olive oil, and sear the pork for about 2 minutes, adding the butter and baby onions towards the end. Once browned, place the pork on a rack to rest for a few minutes. 

This dish, presented on Richard Brendon’s matte black bone china, enhances every element—from the juicy pork to the rich wine sauce and tender chicory. The elegance of the Stoke-on-Trent bone china elevates this comforting yet sophisticated meal, making it perfect for a memorable dinner. Enjoy!