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36 Pork fillet with Calvados sauce Serves 4 | Preparation time: 230–250 minutes Ingredients For the marinade: ½ tbsp. maple syrup 2 tbsp. dry sherry ½ tbsp. grapeseed oil 1 lime | juice only 10 cloves Pepper For the fillet of pork: 600 g pork fillet, ready to cook Salt Pepper For the Calvados sauce: 4 apples | sliced 1 lime | juice only 25 g butter 2 shallots 60 g caster sugar Chilli powder 125 ml apple juice 50 ml Calvados 125 g crème fraîche Salt Cayenne pepper 1 tbsp. chives | chopped For frying: 25 g clarified butter Accessories: Flat, heat-proof plate Preparation Prepare a marinade from maple syrup, sherry, grape seed oil, lime juice, pepper and cloves, pour it over the pork fillet and leave it in the fridge for 2 hours. Remove the pork fillet from the marinade and pat it dry. Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the pork fillets at room temperature. Place the pork fillet on the plate in the drawer and cook. Drizzle the lime juice over the apple. Heat the butter in a saucepan, fry the shallots, sprinkle sugar over the top and add the apple segments. Season with chilli powder and place to one side. Bring the apple juice and Calvados to the boil and then reduce to a medium heat, add the crème fraîche, and season with salt and cayenne pepper to taste. Remove the pork fillet from the drawer and season with salt. Heat the clarified butter in a pan and sear the pork fillet on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Sprinkle with chives and serve. Warming drawer settings  Core temperature: 60 °C Duration: 90–110 minutes