- IBERICO PLUMA STEAK, BLACKBERRIES, POTATO FONDANT, BRAISED SHALLOTS, BLACKBERRY MEAD SAUCE -

INGREDIENTS

Serves 2

IBERICO STEAK
  • Iberico pluma, 2x approx 250g
  • Salt, pepper
  • 1 clove garlic, crushed
  • Rosemary
  • 3.5 tbsp butter for basting
POTATO FONDANT
  • 4 potatoes, cut into circles
  • 1 block salted butter
  • 300ml rapeseed oil
  • Rosemary, fresh
  • Thyme, fresh
  • 6 cloves garlic, crushed, skin on
  • Salt, to taste
BRAISED SHALLOTS
  • 400g banana shallots
  • 300ml heather mead wine
  • 250ml chicken stock
  • 4 sprigs thyme
  • Black peppercorns
  • Salt, to taste
BLACKBERRY MEAD SAUCE
  • 2 shallots
  • 2 cloves garlic, chopped
  • 1 tsp black peppercorns
  • Pan juices from pluma
  • 8 blackberries, fresh
  • 200ml blackberry mead
  • 200ml chicken stock

CHEF

Simmie V

 

FEATURED

View Details

METHOD

Take pluma out of fridge and let come to room temperature

1
Melt the butter for the potato fondant with 300ml rapeseed oil
2
Slice potatoes lengthwise on either side so you’re left with the middle at least at 1” thickness. Use a peeler to peel the skin off and shape it into a classic fondant shape. Round off any edges as best you can. Repeat for all potatoes.
3
When the oil/butter mix is hot and slightly bubbling, place the prepared potatoes into the fat. Let them seal for two minutes then add in the herbs and garlic, plus a little salt. Let them cook over a low heat. Depending on the size, it should be ready in around 45 minutes.
4
While the fondants are cooking, prepare the shallots. Slice them in half, through the root, keeping it intact and removing all skins/tough layers. Melt a little oil in a saucepan and sear the shallots off (sliced side down) with the black peppercorns over a medium-high heat. Aim for a little bit of a char.
5
Add the heather mead wine into the pan and let reduce slightly before adding the chicken stock and thyme. Let everything come to the boil for five minutes, then cover with a lid braise on a low heat for 30mins.
6
Check the fondant, flip it over and ensure it’s colouring evenly. Baste it if needed.
7
Heat a heavy-bottomed frying pan until smoking hot. Season the pluma with salt and pepper. When the pan is hot, place the steaks in and press down. Let cook on this side for 3mins. Flip steaks over and add butter, garlic and herbs. Baste the steaks and let cook for 4mins. Pluma is traditionally served rare or blue; to cook it through more, I would suggest following the aforementioned method and then heating the oven to 180°C and placing steaks in for 6-8mins.
8
When the pluma is nearly cooked to your liking, transfer onto a clean plate and leave it to rest for at least 10mins in a warm space.
9
Check the shallots and remove the lid to let some (not all) of the liquid reduce for the last few minutes of cooking.
10
Add shallots, blackberries, peppercorns and chopped garlic to the pan used to cook the pluma and sweat down over a low heat.
11
Turn the heat up and add the blackberry mead. Reduce this until it's nearly syrupy then add the chicken stock. Reduce again, until it coats the back of a spoon, taste then pass through a sieve and discard the solid contents. You should be left with a dark, sweet and tangy sauce.
12
Check all your elements; ensure your fondant is soft in the middle, take your shallots off the heat and quickly heat the pluma through if needed.
13
Plate up and serve. Garnish with a few fresh blackberries and any soft green herbs.
image 01
image 02
image 03
image 04
image 05
image 06
image 07
image 08
image 09
image 10
image 11
image 12
image 13
image 14
image 15
image 16

Recipes