Iberico Secreto with Tortilla De Patatas, Grilled Broccoli and Almond Mayonnaise

For the Iberico Secreto:

1. Take the meat out of the refrigerator about half an hour before preparation and cut into relatively even pieces. Just before it goes on the grill, add salt. Preheat the oven to 150 degrees.
2. Grill the meat on both sides for about 1.5 to 2 minutes, then place on the wire rack on the middle rack and cook for 5 to 10 minutes.
3. Heat a pan with butter, olive oil, garlic cloves and herbs and toss the meat in it for 2 minutes.
4. Finally, dab the meat a little and leave it to rest in aluminum foil for 3 minutes. Cut diagonally against the fiber and season with salt and pepper.

For the tortilla:

1. Quarter the potatoes and cut into thin slices. Heat a pan with oil and cook the potato pieces in it until they can be easily crushed in the middle.
2. Add the onions and salt and continue frying until the onions are cooked through. Mash everything, pepper, season to taste and set aside.
3. Beat eggs with salt and pepper, combine everything and let rest for a moment. Bake at 190 degrees air circulation for 22 minutes in an oiled tin lined with aluminum foil on a medium setting.

For the grilled broccoli:

1. Cut the broccoli into large florets, halved on the stem, cook in salted water for about 2 minutes and drain.
2. Grill on the grill or in the grill pan on the cut side for 2 minutes.

For the mandonnaise:

1. Mix the milk with the mustard in a tall, narrow container with a hand blender until foamy.
2. Slowly pour in the oil in a thin stream and continue to mix until the consistency becomes mayonnaise-like.
3. Season to taste with salt, pepper and vinegar.

For the sauce:

1. Sear the neck steaks in clarified butter and until a roasting formation is formed. Then take it out.
2. Continue frying the chopped onions in the roasting set until they are brown. Then add the tomato paste and roast briefly. Deglaze with wine and brandy.
3. Add all other ingredients and let simmer for about 10 minutes. Mix everything and sieve, add a little water depending on the consistency and season with salt and sugar.