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Filet of Cerdo Iberico de Bellota, alioli and berry sauce

2018-08-27

Filet of Cerdo Iberico de Bellota, alioli and berry sauce

INGREDIENTS FOR 4

Whole fillet of Iberian pork 600 g

  • Eggs 4
  • Garlic 4 cloves
  • Vegetable oil 400 g
  • Apple vinegar 10 g
  • Salt to taste
  • Lemon 10 g
  • Fresh mixed berries 200 g
  • Thyme 30 g
  • Rosemary 30 g
  • Maldon salt flakes 10 g
  • Corn starch 50 g

MATERIALS

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  • Non-stick pan
  • Casserole dish for
  • sauce
  • Sauce bottle

DESCRIPTION

Pork fillet tied with string, seared in the pan and accompanied by a (dark red) berry sauce and (pale yellow) alioli on a white plate.

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METHOD

  • Remove the fat from the black Iberian pork fillet and trim it. Cut it into cubes of approx. 120 g and tie it tightly on four sides with string.
  • Prepare the berry sauce by frying a shallot and oil and adding the meat trimmings. Then add the fresh berries and meat stock and leave to cook
  • Remove the meat trimmings and put the sauce in the blender. Add the corn starch until you get the creamy texture you want.
  • Prepare the aioli by blanching the peeled garlic for a few minutes and leaving to cool.
  • Use an immersion mixer to blend the egg yolks, garlic, a pinch of salt, lemon juice and vegetable oil until the mixture turns to mayonnaise.
  • Heat the oil in a non-stick pan, add the seasoned fillet and cook on all sides. Remove the string and serve.
  • Pour the warm berry sauce on the fillet and decorate with the garlic mayonnaise
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