Marinaded Iberian Pork Pluma with Pastis Henri Bardouin by Henri Cassel
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
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.
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