Filet of Cerdo Iberico de Bellota, alioli and berry sauce

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

• 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.

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