Marinaded Iberian Pork Pluma with Pastis Henri Bardouin by Henri Cassel

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
 

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