John Myers
Ibérico in Herb Coating with Bacon Beans, Rosemary Potatoes and Red Wine Mustards
The perfect ibérico in herb coating with bacon beans, rosemary potatoes and red wine mustards recipe with a picture and simple step-by-step instructions.
- 1,5 kg Ibérico fillet
- 1,5 kg Potatoes
- 800 g Beans
- 800 g Shallots
- 350 ml Red wine
- 5 Pc. Bacon slices
- 125 ml Olive oil
- 1 Bd Parsley
- 1 Bd Rosemary
- 1 Bd Thyme
- Fry the Ibérico fillet in the pan then roll it in the herbs. Then put in the oven (top-bottom heat) for 25 minutes at 110 degrees.
- Wash, dry and rub the potatoes with rosemary, salt, pepper and olive oil. Bake at 175 degrees for 35 minutes.
- Wash the beans and cook for 3 to 6 minutes and then soak them in ice water so that the color does not disappear. Then wrap the beans with a strip of bacon and fry them briefly in the pan.
- Sear the shallots in the pan, deglaze with the wine and then reduce them to taste with salt and pepper.
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