Iberico Fillet
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Ingredients
100% pork
Nutritional values
Per 100 Gram.
Energy | 604 kJ / 144 kcal |
Fat | 5,9 g |
Saturated fat | 1,9 g |
Carbohydrates | <0,5 g |
Sugars | <0,5 g |
Protein | 22,7 g |
Salt | 0,0 g |
Put the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.
Use a frying pan with fat (oil, butter or lard) until golden brown, 3 minutes on each side.
Turn on the oven and set to 80 ⁰C.
Let the Iberico Fillet thread for 30 minutes in the oven at 80 ⁰C. Add salt and pepper.
Next, cut in to desired proportions.
It is also possible too after baking gold brown to set the heat low and let the meat cook for 25 minutes, turn the meat regulary.
Filet Mignon can also be prepared on a grill or barbecue.
Iberico Fillet with cheese breadcrumbs
4 persons
Ingredients |
Preperation |
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Preheat the oven to 80°C. |