Ingredients:
- Iberian pork tenderloin
- Garlic and parsley
- Salt and pepper
- Olive oil
- Brandy
Elaboration:
Using a sharp knife, I trim the white fat from the tenderloin and make shallow cuts without going all the way through. I season it with salt and pepper. I sear it in a pan and remove it from the pan. I chop garlic and parsley and, using a small spoon, place them in the cuts of the tenderloin. I put the tenderloin in a baking dish with a good olive oil and a splash of brandy and bake it in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes.
Ingredients for the nest potatoes:
- Potatoes
- Rosemary honey
- Salt and pepper
- Olive oil
- Thyme
NEST POTATOES
Elaboration:
I slice the potatoes very thinly with a mandoline and place them in a bowl. I add salt, pepper, oil, rosemary and thyme honey, mix them well, and then place them in the molds, which have been greased with oil to prevent sticking. I bake them in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes, until they are golden brown.
YoIngredients for blue cheese and mushroom cream:
- Mushrooms
- Blue cheese
- Salt
- Pepper
- Nutmeg
- Cream
- Spring onion
Elaboration:
Sauté the spring onion and add the mushrooms. When they are golden brown, add the blue cheese, stirring well so that it melts and doesn’t stick. Add the cream and stir. Season with salt and pepper and sprinkle with a little nutmeg.
