Iberico Pork Secreto grilled
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 pack foodhaus Iberico Pork Secreto
- 2 tbsp Maldon sea salt
- 2 tbsp Epic Spice BBQ seasoning
- For the sauce
- 1 tbsp Chorio Olive oil
- 2 cups Ardo Woodland mushrooms
- 1 cup Ardo dice garlic
- 2 tbsp cognac*
- 150ml Arla whipping cream
- 1 tbsp Dijon mustard
- 1 tsp Maldon sea salt
- 1 tsp Maldon pepper
METHOD
Thaw the meat from the previous day and keep it at room temperature for an hour before baking. Add the salt and BBQ seasoning. Light the charcoal BBQ and when the grates are well heated, cook for 1.5 minutes each side of the steak.
For the sauce:
Heat the olive oil in a pan and add the mushrooms. As soon as they run out of liquid, add garlic and cognac. Then, once the brandy has evaporated, add the cream, mustard and season with salt and pepper.
Κali Orexi!
*This recipe item is not found in foodhaus shop
SHOP THE RECIPE
