Iberico Fillet in Herb Quartet with Duchess Potatoes, Red Wine Jus and Snow Peas

Duchess potatoes

1. Peel the potatoes, cut into small pieces and cook in salted water. Pour off and allow to evaporate briefly, then press or pound through the potato press. Stir in egg yolks, salt, nutmeg and, if necessary, some water. Use the piping bag and large star nozzle to squirt rosettes onto a baking sheet lined with baking paper. Bake the duchess potatoes at 200 ° C (fan oven) for about 10-12 minutes.

filet

1. Finely chop all herbs. Season the Iberico fillet with salt and pepper, then toss in the chopped herbs. Then pull the cling film (heat-resistant!) Tightly around the meat and then wrap it in aluminum foil. Then gently poach the meat for 12-15 minutes in warm but not boiling water (75 ° -95 ° C) until the core temperature is approx. 50 to 60 degrees. After the cooking time, remove the meat and let it rest for another two minutes. Only then remove the film.

Red wine jus

1. Peel the onions, cut into fine strips and fry in a little butter. Add tomato paste and fry until a brown deposit forms on the bottom (it will be removed when deglazing). Then deglaze with approx. 150 ml red wine and allow to reduce until a brown mixture has formed again. Now deglaze again with a dash of broth and let it reduce. Add the rest of the red wine, the rest of the broth and the herbs, briefly bring to the boil and then reduce over medium heat until a thick sauce is obtained. Season to taste with salt and pepper and then pour through a sieve.

Snow peas

1. Blanch the snow peas in salted and sugared water with a pinch of baking soda for about 3 minutes.