Solomillo Ibérico con puré de cerezas del Jerte

Solomillo Ibérico con salsa de Cerezas del Jerte

Meat is not my favourite dish. I’m not vegan or vegetarian but I like my impact to be minimun so I try to limit my meat intake. Also, in general, it’s difficult to find good meat on the supermarket and they don’t always taste as they should or they’re not soft.

But an Iberic tenderloin from Extremadura it’s anther thing. My mother use to ring meat everytime she visits her village in Cáceres so I have the peasure to enoy good meat from time to time.

Today’s recipe is a collaboration with my dad who also brought some cherries from there so we could make an amazing cherry sauce for the tenderloin.

 

Solomillo Ibérico con salsa de Cerezas del Jerte

 

(English) Iberian Tenderloin with Cherry Purée

  • Serves: 4
  • Level: 2 tenderloins

Ingredients

  • 2 Iberian tenderloins
  • Salt
  • Black Pepper
  • Olive Oil
  • 2 garlic cloves
  • 1 medium sweet onion
  • 100 milliliters white wine
  • 100 milliliters Brandy
  • 220 milliliters water
  • Thyme and Rosemary
  • Boiled Potato

CHERRY PURÉE

  • A dash of olive oil
  • 200 grams cherries without the bone
  • 2 tbsps. Sugar
  • Juice of 1 orange
  • 100 milliliters red wine

Instructions

  1. Add salt and pepper to the tenderloin.
  2. Pour a dash of olive oil into a frying pan and toast all sides.
  3. Into a pot, put some olive oil with the onion and the garlic cloves and cook until the onion becomes transparent.
  4. Put the tenderloin inside the pot and add water, wine and brandy.
  5. Cook for 15 minutes.
  6. Serve with its sauce, some thyme and Rosemary and some potato balls.

CHERRY PURÉE

  1. Pour a dash of olive oil into a frying pan and add the cherries. Cook until toast.
  2. Add sugar, wine and orange juice and cook for 5 minutes.
  3. Blend and serve with the tenderloin.

Solomillo Ibérico con salsa de Cerezas del Jerte

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