Hector PlayukHector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.
Hi, my name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant. Im going to show you how to make Port Reduction for the Filet Mignon Rossini Style.
I use port which is ten-year-old, but at your house you can use any kind of port you can go to supermarket, any liquor store and find cheapest port that you want, it would be a compliment for the Filet Mignon. It would be a nice port reduction. Just two ingredients that I use to do the reduction, nonstick pan, this is very important; youre going to use two people youre going to use this saut pan. If you want to use in the house, family four them all youre going to place the port in the pot and reduce at least for an hour and you do that in the beginning, before you start do the meat, foie gras and the spinach.
So, I got the port reduced here, since I will do for two people place the fresh herbs, rosemary, place little bit of thyme, got the port, make sure the flame is lower, you dont want it burn the sauce since this is a compliment then you place the port, it will go on -- but probably 6 to 7 minutes. I prefer to use ten year port, but like I said in the beginning you can use any kind of port, you go to a liquor store and get any type of port. So, here we got two, this is two people, this is family four of them all. So, this you do in the beginning and this one we do at the end when we already got the Filet Mignon, we got the foie gras, we got the spinach. We are going to compliment this with the port reduction. This is how you do the port reduction for the Filet Mignon Rossini Style.