John Myers
Ibérico Fillet
The perfect ibérico fillet recipe with a picture and simple step-by-step instructions.
- 2 piece Ibérico fillet
- 150 ml Meat broth sgm
- 100 ml Red wine (high quality)
- 1 tbsp Clarified butter
- Kitchen twine
- Salt and pepper from the mill
- 3 piece Potato big
- Soak the römertopf well for at least an hour
- Remove the silver skin from the fillets, keep the paring for preparing a new stock, do not remove all the fat, it is the flavor carrier 😉
- Since the fillets were unfortunately very flat and I didn’t want to fry them right through in the pan, I increased the volume using kitchen twine
- 1 tablespoons clarified butter heat up in the pan and fry the fillets on all sides
- Peel and halve the potatoes
- Chase the Römi out of the bath and fill it with broth and wine. Sink the potato halves in the “wine stock”
- Store the fillets with salt and pepper and on top of the potatoes and put them in the cold oven with the Römi
- Leave it there at 130 ° C circulating air for 1.5 hours (unfortunately my daughter doesn’t touch a pork in rose, so it has to be done), if you want to save it from the Römi after an hour or lower the temperature accordingly
- Remove the fillets from the römi and keep them warm in the oven
- Collect the potatoes and put them in the oven
- Taste the sauce – mine was so perfect I would have wanted to put it on cups just to eat it – so as far as the sauce is concerned I have to try it again and stock up on it …
- Arrange the plate and …
- Good hunger!
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