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IBERIAN SIRLOIN WITH TIGERNUT JUICE WITH CARAMELIZED APPLE AND FOIE

Ingredients

EL GRECO (Denia) is a restaurant run by Ramon Garcia Armiñana in the room and Juan Francisco Manrique (Chiqui) in the kitchen. CHIQUI (Juan Francisco Manrique) gives us the following recipe:

INGREDIENTS FOR 4 PEOPLE

  • 600 gr. of iberian pork fillet.
  • 100 gr. of tigernuts from Valencia.
  • 1 l of milk.
  • a tablespoon of "Dijon" mustard.
  • 1 Dl. of evaporated milk.
  • Salt, pepper, 1 "Granny Smith" apple, sugar and romero oil.


For the foie:

  • 300 gr. of fresh liver foie.
  • 2 gr. of salt.
  • 1 gr. of pepper.
  • two tablespoons ofarmagnac (armagnac in french).
  • 1 gr. of sugar.


For the crunchy tigernuts and truffle:

  • 50 gr. of egg ehites.
  • 50 gr. of butter cream.
  • 50 gr. of flour.
  • A tablespoon of tigernut powder,
  • Salt, half teaspoon of truffle oil and chopped truffle.

Preparation

Soak the tigernuts  for 10 hours, then drain and crush with a liter of milk and strain. Finally add the evaporated milk and reserve. Sprinkle pork fillets and coat with mustard, mark in the pan, deglaze the pan with the juice of tigernuts previously done and cook for about 20 minutes on low heat.

Cut the apple into small cubes, put sugar on one side and burn with the torch.

Finally take some tigernuts and caramel and put them on top of apples.

For the foie

Take the duck liver, let it marinate with all the ingredients for one night and score it for both sides in the pan.

For the tile of tigernut and truffle

Mix all ingredients in a blender and finally add the chopped truffle, then extend it in a silpax and bake at 180 C degrees for 8 minutes.

To prepare the plate

Cut a portion of the tenderloin and place it in the center of the plate over the two pieces of foie and the three apple buckets. Decorate with caramelized tiger nuts and rosemary, then put the tile and dress with the juice of tigernuts. Sprinkle white truffle salt.

"Chiqui"
Restaurante EL GRECO.
c / La Mar n º 7 Denia (Alicante).
Tel: 965 78 16 29