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CONTATTO

Indirizzo fiscale:

Cesar Nieto S.L.
C/ Alfonso XIII, Nº21
37770 Guijuelo (Salamanca)
España

Uffici:

Cesar Nieto S.L.
Polgno. Agroali. I-3, parcela 66-m
Apdo. Correos: 79
37770 Guijuelo (Salamanca)
España

Telefono:

+34 923 58 04 47

Fax:

+34 923 58 04 86

Acorn Fed Ibérico Plume Steak with Peach Sauce

Acorn Fed Ibérico Plume Steak with Peach Sauce

Serves 4 - Difficulty: Moderate

Time: Mise en place:

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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