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Presa Ibérica with Diane Sauce

2 people
Easy

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

500g presa ibérica, trimmed and all sinew removed
2 tablespoons of olive oil
Sea salt and pepper
2 garlic cloves
8 sprigs of thyme
2 tablespoons of unsalted butter
For the Diane sauce:
2 banana shallots, finely diced
2 garlic cloves, finely chopped
180g button mushrooms, sliced
1 tablespoon olive oil
Knob of unsalted butter
100ml brandy
200ml veal jus or beef stock
100ml double cream
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
60g fresh flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper

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Introduction

Treat someone to a classic presa Ibérica steak with Diane sauce and impress with your flambé skills. For the ultimate luxury, we’ve gone for presa Ibérica in this recipe, a very tender well marbled pork cut that melts in your mouth – we call it the other red meat!

Method

Generously season the presa steaks all over with salt and pepper. Heat the oil in a heavy-based frying pan over a medium-high heat and fry the presa for about 4.5 minutes on each side. You might need to turn it on its side if the piece is too thick, presa should be served medium rare. Add the garlic cloves, thyme and butter on the last 3 minutes of cooking to baste and flavour the pork. Remove the presa steaks, thyme, garlic to a warm plate, pour the cooking oils all over and leave to rest while you make the sauce.
Allow the same pan to cool down, before heating the remaining oil and butter and on a medium heat cook the shallots, garlic and mushrooms for 5 minutes until soft. Turn the heat up to high and tilt the pan, so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé until the flames have died down.
Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2-3 mins until reduced by half. Stir in the double cream and simmer until rich and creamy. Taste and add more salt if needed. Return the presa steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the chopped parsley and bring the pan to the table and serve.

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Martinez Lacuesta White Rioja Barrica 2022

£15.90

Presa Iberica Hamper

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Mascaro Brandy V.O.

£38.00

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Presa Ibérica with Diane Sauce

Ingredients

Introduction

Method

Shop Ingredients

Martinez Lacuesta White Rioja Barrica 2022

Presa Iberica Hamper

Mascaro Brandy V.O.

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