An exceptional cut of Ibérico pork seared over high heat to keep it juicy and medium-rare, served with a velvety wild mushroom sauce deglazed with dry white wine.
Ingredients
- 800 g Ibérico pork pluma
- 400 g fresh mixed wild mushrooms (porcini, chanterelles, and oyster mushrooms)
- 1 piece sweet yellow onion
- 2 cloves purple garlic cloves
- 2 tbsp Arbequina extra-virgin olive oil
- 10 cl dry Fino Sherry or dry white wine
- 15 cl rich brown veal stock
- 15 cl heavy cream (30% fat content)
- 1 tsp fleur de sel
- 1/2 tsp whole black peppercorns, freshly ground
- 3 sprigs fresh flat-leaf parsley
Method
- Take the Ibérico pork pluma out of the refrigerator 30 minutes before cooking to bring it to room temperature, then thoroughly pat each piece dry with paper towels.
- Carefully brush the wild mushrooms to remove any dirt without submerging them in water, then cut larger mushrooms into even pieces and leave smaller ones whole.
- Peel and finely mince the sweet yellow onion, then peel, germ, and mince the purple garlic cloves.
- Heat a large heavy-bottomed skillet over high heat with the extra-virgin olive oil until it reaches about 375 °F (190 °C). As soon as the oil begins to shimmer, add the Ibérico pork pluma in a single layer without overcrowding.
- Sear the meat without moving it for 3 minutes until a deep golden-brown crust forms, then flip and cook for another 3 minutes on the second side, until a meat thermometer reads 130 °F (54 °C) in the thickest part for a medium-rare finish.
- Transfer the Ibérico pork pluma to a warm cutting board, season with fleur de sel and freshly cracked black pepper, then tent loosely with aluminum foil and let rest for 7 minutes.
- Lower the heat to medium (around 285 °F / 140 °C) under the same skillet, keeping the pan drippings. Add the sweet yellow onion and sweat gently for 4 minutes until soft and translucent without browning.
- Add the minced garlic and wild mushrooms. Saute over high heat (around 350 °F / 180 °C) for 5 minutes until their moisture has completely evaporated and they turn golden brown.
- Deglaze the pan with the dry white wine, scraping up the browned bits from the bottom with a wooden spoon, then let it simmer for 2 minutes until reduced by half.
- Pour in the rich brown veal stock and heavy cream, stir to combine, and simmer over low heat (around 185 °F / 85 °C) for 4 minutes until the sauce turns velvety and coats the back of a spoon.
- Taste the sauce and adjust the seasoning with fleur de sel and black pepper to your liking, keeping it warm over very low heat.
- Slice the rested Ibérico pork pluma on the bias into generous 1/2-inch (1.5 cm) strips, arrange on warm plates, spoon over the hot mushroom sauce, and garnish with freshly chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 637.6 kcal
- Protein
- 39.62 g
- Carbohydrate
- 9.85 g
- Fat
- 47.67 g
- Fibre
- 3.95 g
- Calcium
- 51.32 mg
- Iron
- 0.5 mg
- Magnesium
- 23.31 mg
