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Ibérico Pork Fillet with Charcutière Sauce

2 people
Easy

Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1 whole ibérico pork fillet, weighing 400-500g
2 garlic cloves, slightly crushed with the skins on
A small bunch of fresh thyme
1 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper
For the Charcutière sauce:
2 banana shallots, finely chopped
2 tbsp unsalted butter
100ml dry white wine
250ml demi glace
1 tbsp Dijon mustard
6 cornichons, finely diced
½ teaspoon fresh lemon juice
Salt & pepper to taste

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Introduction

Sauce charcutière is a variation of a classic sauce Robert with the addition of chopped gherkins. In turn, sauce Robert is one of the oldest sauces in classic French cooking, so note you are cooking classic! This is an excellent sauce to any pork dish, as its literal French translation means “sauce of the pork butcher”. The best way to make the sauce is to use the same pan you cooked the pork fillet, so you extract all the caramelisation flavours into the sauce.

Method

Pre-heat your oven to 200°C/400°F/Gas Mark 6 for 30 minutes.
Rub the ibérico pork fillet with the olive oil, season with salt and pepper, then seal the outside of the meat all over in a hot frying pan until brown on all sides. Add the garlic cloves, fresh thyme and butter and spoon the foaming butter all over the pork fillet until it is nicely coated. Place the pork in the oven and cook for 8 mins, basting the pork again halfway through. Remove from the oven, place the pork fillet, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
To make the sauce charcutière, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots gently, making sure you scrape all the caramelisation from cooking the pork which is stuck to the pan. Add the white wine, bring to the boil and reduce by half. Add the demi glace and reduce by half again until the sauce is nice and syrupy. Strain the sauce through a fine sieve, making sure you press all the shallots dry, check for seasoning and on a low heat, add the Dijon mustard, chopped gherkins, lemon juice and the last tablespoon of butter mixing it well until you have a glossy sauce. Do not boil the sauce after this or the butter will split.
To serve, slice your pork fillet and place on a warm plate, spooning the charcutière sauce and serve with some buttered Swiss chard and mash potatoes.