X

YHTEYSTIEDOT

Osoite:

Cesar Nieto Group S.L.
Pol. Agroalimentario, C/Sierra Ventosa nº22
37770 Guijuelo (Salamanca)
España

Google Maps

Puhelin:

+34 923 58 04 47

Faksi:

+34 923 58 04 86

Sähköposti:

info@cesarnieto.com

Henkilötietojen suoja:

Evästekäytäntö

Tietosuojakäytäntö

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.

Para una correcta visualización de esta web, por favor, coloca tu móvil en posición vertical.

Käytämme omia ja kolmansien osapuolien evästeitä parantamaan tämän sivuston palveluja ja etuja. Jatkamalla selausta hyväksyt niiden käytön. Lisätietoja | YVÄKSY EVÄSTEET