Ibérico Lomo back steak with porcini mushroom butter and vanilla carrots

Ingredients for 4 servings:

• 4 pork steaks (Ibérico Lomo back steak)
• 2 tbsp butter (porcini mushroom butter)
• 2 vanilla pods, including the pulp
• some salt
• 200 ml vegetable stock
• 400 ml beef stock
• 300 ml red wine
• 100 g butter
• 350 g carrot(s)
• 1 onion(s), red
• 1 rosemary sprig(s), fresh
• 1 tsp brown sugar
• some pepper
• some oil for frying
• 1 sprig(s) of fresh thyme

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Fry the meat in a hot pan for 5-6 minutes on each side. Add the porcini mushroom butter, rosemary sprig, and thyme sprig. Fry the meat briefly and season with salt and pepper. Finely slice the carrots and heat with the vanilla seeds in a little oil and 40g butter. Season the carrots with spices, add vegetable stock, and finish cooking. Finely dice the onions, caramelize them in a saucepan with brown sugar, deglaze with beef stock and red wine, and reduce the sauce until thickened. Stir in 60g cold butter, season the sauce, and serve with the meat and carrots. Serve with either shaved truffles or homemade potato and celery puree.