Alexander's Honey Pistachio-Crusted Wild Boar Steaks with Pomegranate Sauce, Roasted Carrots with Tarragon Butter, and Crispy Salted Brussel Sprouts.


  • Wild Boar Steaks – 2
  • Carrots – bundle of 6-8 – Washed, stems cut off
  • Brussel Sprouts – One tray
  • Tarragon – Chopped fresh or dried – A palm full
  • Pomegranate Juice – 1 cup
  • Pistachios – Crushed – 1/2cup
  • Breadcrumbs – Plain – 1/2 cup
  • Honey – 2 tablespoons
  • Dijon Mustard – non-grainy – 2 tablespoons
  • Cornstarch – ¾ teaspoon
  • Olive Oil
  • Salt
  • Pepper
  • Butter


  • In a wide bowl, mix Dijon and honey with 2 tablespoons of olive oil.
  • In another bowl, mix breadcrumbs with crushed pistachios. (Note: You can blitz the pistachios in a food processor to get a fine and consistent size.)
  • Run the outer edge of the wild boar steaks around the honey-dijon mixture and then coat in pistachio crust. Season both sides and set aside.
  • Pre-heat oven to 375F. In separate roasting pans, toss the carrots and brussel sprouts with olive oil, salt and pepper. Be generous with the salt for the Brussel sprouts.
  • Roast the carrots and Brussel sprouts for 30 minutes. Give the Brussel sprouts pan a quick shake every 5-10 minutes to get an even crisp.
  • In a small dish, mix a hunk of butter with tarragon. Set aside.
  • Bring a pan with some butter to medium-high heat. Once at heat, place steaks down. Cook one side for 3 minutes, the other side for 3 minutes, turn back again and cook on medium/medium-low heat until cooked through.
  • Remove steaks from pan and let rest. Remove any big bits from pan but leave some of the juices.
  • Pour in pomegranate juice and boil until reduced by about a third.
  • Whisk cornstarch with a tablespoon of water and then slowly whisk this into the pomegranate sauce to thicken.
  • Plate the brussel sprouts and carrots, placing a slice of tarragon butter over the carrots to melt.
  • Plate steaks and pour pomegranate juice on top.