Maple Pork Filet with Star Anise

Yield: 4 Servings

150 ml (5/8 cup) sherry
2 shallots, finely chopped
4 springs of fresh thyme
2 seeds of star anise, crushed
150 ml (5/8 cup) light maple syrup
150 ml (5/8 cup) meat glaze (highly reduced veal stock)
30 ml (2 tbsp.) olive oil
2 large pork filets
Salt and freshly ground pepper, to taste
75 g (2 1/2 oz) cold, unsalted butter, in cubes
Seasonal vegetables of choice

In a small casserole, combine sherry, shallots, thyme and anise. Reduce until liquid has completely evaporated. Add maple syrup and meat glaze. Reduce over low heat. Strain the Chinese sauce through a cheese cloth (or a fine strainer) and set aside. Pour oil into a hot, non-stick pan, add the pork filets, sear and continue cooking for 4 to 5 minutes on each side to obtain a golden colour. Season, cover and let the filets rest for about 4 minutes. Warm the maple sauce and add cubes of cold butter. Slice meat, top with sauce and serve with vegetables.

Chef’s Tip
You can replace the pork filets with chicken breasts. Accompany dish with a glass of dry sherry or a Portuguese Sogrape wine.