Acorn Fed Ibérico Plume Steak with Peach Sauce

Serves 4 – Difficulty: Moderate
Time: Mise en place: 20 min. Cooking: 20 min.

Ingredients (4 Portions):

– 4 pieces of acorn fed Ibérico plume steak
– 3 Ripe peaches
– 200 ml. Double cream
– 1 Shallot
– Thyme (freshly picked if possible)
– Mushrooms
– Sobrasada from Majorca
– Olive Oil
– Pepper
– Salt

Preparation:

1º – Preheat oven to 200º.
2º – Wash, peel and chop the peaches into medium sized pieces.
3º – Slice the shallot very thinly and add to a frying pan with a little bit of olive oil. Once the shallot is golden in color add the peaches. Once it is all slightly stewed add the double cream.
4º – Season with salt and pepper and let it all simmer for 15 minutes. Then add the mixture to the Thermomix, blend and check the seasoning. Set it aside.
5º – In another frying pan add a drizzle of oil and sear the pieces of plume steak on all sides.
6º -Remove the pieces of plume steak and put them in an oven pan that has been drizzled with a little bit of olive oil. Roast in the 200ºC preheated oven for 10 to 12 minutes.
7º – Clean the mushrooms and add a spoonful of fresh cheese and a touch of Sobrasada in the middle of the mushroom. Season with salt and pepper. Put them in an oven pan and roast along with the meat for a few minutes.
8º – Remove the meat and stuffed mushrooms from the oven.

 



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