Asian Marinated Iberico Fillet with Porcini Mushrooms and Potato Rose

5 from 7 votes
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 119 kcal


For the fillet:

  • 2 Pc. Cedar planks
  • 1 kg Ibérico fillet
  • 140 ml Balsamic vinegar
  • 2 tbsp Soy sauce
  • 4 tsp Brown sugar
  • 1 tsp Tellycherry pepper
  • 15 g Rosemary
  • 60 ml Olive oil

For the sauce:

  • 1 cups Creme fraiche Cheese
  • Salt
  • Pepper
  • Sugar

Potato roses:

  • 800 g Waxy potatoes
  • 5 tbsp Olive oil
  • 1 tsp Sweet paprika
  • Salt
  • Pepper


  • 1 kg Boletus
  • 150 g Bacon cubes
  • 1 Pc. Onion
  • Salt
  • Pepper


Fillet and Sauce:

  • First of all, soak the wooden planks for approx. 2 hours. Puree the ingredients for the marinade in a tall container. Marinate the fillet in it for approx. 2-3 hours.
  • Roast the wooden planks over direct heat under a closed lid until smoke forms. Now regulate the grill to 180-200 ° C indirect heat and place the fillet on the planks. If the planks start to smoke again, pull into the indirect area and cook there up to a core temperature of 63 ° C.
  • Then let it rest and serve as medallions. In the meantime, warm up the marinade, stir in the creme fraiche and add salt, pepper and possibly. round off some sugar.

Potato roses:

  • Peel the potatoes and cut them crosswise into wafer-thin slices. Grease the muffin tin with 3 tablespoons of oil. Arrange the potato slices in a fan shape in the muffin tins, roll up a few smaller slices in the middle and insert them.
  • Preheat the oven to 200 ° (convection 180). Season 2 tablespoons of olive oil with paprika, salt and pepper. Brush the surface of the roses with it, place in the oven and bake on the middle rack for 25-30 minutes.


  • Cut the onion into small cubes and fry with the bacon in the pan without any fat. Add the porcini mushrooms and fry them. Season with salt and pepper.


Serving: 100gCalories: 119kcalCarbohydrates: 5.4gProtein: 9.1gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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