Pork Shoulder Steak with Pumpkin Seed and Marjoram Crust, Roasted Shallot and Green Grape Sauce, with Creamy Leek Millet

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the pork shoulder steak dry with paper towels and season it with 4 g salt, black pepper, and 1 tablespoon olive oil.

2. 2

   2. Mix the crushed pumpkin seeds with the dried marjoram, chopped garlic, and 1 tablespoon olive oil until you have a moist, coarse mixture. Set aside.

3. 3

   3. Place the shallots and green grapes on a small baking tray. Add 1 tablespoon olive oil and a pinch of salt, toss, and roast at 220°C / 425°F for 15 minutes, until the shallots are tender and the grapes begin to collapse.

4. 4

   4. Meanwhile, heat a large oven-safe skillet over medium-high heat. Sear the pork shoulder steak for 2 minutes per side until nicely browned.

5. 5

   5. Remove the skillet from the heat, press the pumpkin seed mixture onto the top of the pork, and transfer the skillet to the oven. Roast at 220°C / 425°F for 10 to 14 minutes, until the center is juicy and cooked through. Let the meat rest for 5 minutes before slicing.

6. 6

   6. In a medium saucepan, melt the butter over medium heat. Add the leek and cook for 4 minutes with a pinch of salt, stirring, until softened but not browned.

7. 7

   7. Stir the millet into the saucepan with the leek and toast it for 1 minute. Add 180 ml (3/4 cup) chicken stock, bring to a boil, reduce the heat, cover, and cook for 18 minutes until the millet is tender.

8. 8

   8. Uncover the millet, add the cooking cream and lemon zest, stir, and cook 2 more minutes until creamy. Adjust salt if needed.

9. 9

   9. Transfer the roasted shallots and half of the roasted grapes to a blender cup. Add the white wine, Dijon mustard, and the remaining 60 ml (1/4 cup) chicken stock. Blend until smooth.

10. 10

    10. Pour the sauce into a small saucepan and cook over medium heat for 3 to 4 minutes. Add the remaining roasted grapes for texture and adjust salt to taste.

11. 11

    11. Slice the pork shoulder steak into thick medallions. Serve a bed of creamy leek millet, top with the pork, and spoon over the roasted shallot and green grape sauce.

12. 12

    12. If desired, let the plated dish rest for 2 minutes before serving so the juices settle and the crust stays attached.