Jamaican Patties

The Flavors That Make This Dish Shine

Pomegranate Bordelaise Sauce

The centerpiece of the dish, Bordelaise sauce, is simmered with red wine, vegetable stock, and fresh herbs. Finished with a glossy beurre manié, it’s a luscious coating for the Juicy Marbles filet.

• Pro Tip: For added flair, ignite the alcohol while reducing the wine. It’s not essential, but it’s definitely dramatic.

Creamed Spinach

Rich and creamy, this plant-based take on a classic side is made with fresh spinach, soy cream, and a hint of garlic.

• Upgrade It: Add a sprinkle of nutmeg or nutritional yeast for an extra layer of flavor.

Yellow Beet Salad

Roasted yellow beets, drizzled with sesame oil and balsamic glaze, bring a refreshing contrast to the dish’s richness.

• Customization Tip: Top with toasted nuts or seeds for extra crunch.

Assembling the Dish

Each element is prepared separately, then brought together for a symphony of textures and flavors. The Juicy Marbles filet takes center stage, draped in Bordelaise sauce, with the creamed spinach and beet salad completing the plate.

• Plating Tip: Serve on a large, flat plate to showcase the vibrant colors and textures of each component.

Pairing Suggestion: Enjoy with a robust red wine or a non-alcoholic sparkling cranberry drink.