LO171 Filet Mignon de Porc aux Abricots et Pruneaux and Gateau aux Poires

With cooler weather setting in, it’s time to taste half-cured pork filet mignon cooked with dried apricots and prunes. This technique of half-cured produces moist meat every time, and the dried fruits are perfect companions.

For dessert, fall pears baked in a simple, and simply satisfying cake.

Our menu includes:

• Half-cured pork filet mignon cooked with dried apricots and prunes.
  

• Pears baked in a cake.
  

Techniques you will learn in this class: How to ‘half-cure’ meats; how to stuff and bake pork filet mignons; how to make a rich, but simple, pear cake.

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.