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Marinaded Iberian Pork Pluma with Pastis Henri Bardouin by Henri Cassel

Ingredients:

150g of Pork Pluma (or Filet Mignon)per person

5cl of Pastis Henri Bardouin

1 tablespoon (Tsp)of honey

10g of butter

A little of oil

Preparation:

Dress excess of lard in case (pork fat is used to cook the meat therefore preserve some lard).
Then in a cool place and during one hour,  let rest the meat pieces in 5cl of Pastis Henri Bardouin and 1 Tsp of honey.
Coat well the whole.
Preheat oven at Thermostat 7 (410°F/ 210 °C).
In a hot pan with 10g of butter and a drop of oil, place the pluma slices and turn them over every 15 seconds.
Make caramelize.
Salt slightly when the meat is rare and remove from the pan.
Place in a casserole dish, deglaze the pan with 5cl of water and add in the casserole.
Cover and let slowly braise before serving.

NB : Pluma can replaced by filet mignon