5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2024/10/presa-with-diane-sauce.jpg

Presa Ibérica with Diane Sauce

2 people
Easy

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

500g presa ibérica, trimmed and all sinew removed
2 tablespoons of olive oil
Sea salt and pepper
2 garlic cloves
8 sprigs of thyme
2 tablespoons of unsalted butter
For the Diane sauce:
2 banana shallots, finely diced
2 garlic cloves, finely chopped
180g button mushrooms, sliced
1 tablespoon olive oil
Knob of unsalted butter
100ml brandy
200ml veal jus or beef stock
100ml double cream
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
60g fresh flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper

Add ingredients to basket

Introduction

Treat someone to a classic presa Ibérica steak with Diane sauce and impress with your flambé skills. For the ultimate luxury, we’ve gone for presa Ibérica in this recipe, a very tender well marbled pork cut that melts in your mouth – we call it the other red meat!

Method

Generously season the presa steaks all over with salt and pepper. Heat the oil in a heavy-based frying pan over a medium-high heat and fry the presa for about 4.5 minutes on each side. You might need to turn it on its side if the piece is too thick, presa should be served medium rare. Add the garlic cloves, thyme and butter on the last 3 minutes of cooking to baste and flavour the pork. Remove the presa steaks, thyme, garlic to a warm plate, pour the cooking oils all over and leave to rest while you make the sauce.
Allow the same pan to cool down, before heating the remaining oil and butter and on a medium heat cook the shallots, garlic and mushrooms for 5 minutes until soft. Turn the heat up to high and tilt the pan, so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé until the flames have died down.
Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2-3 mins until reduced by half. Stir in the double cream and simmer until rich and creamy. Taste and add more salt if needed. Return the presa steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the chopped parsley and bring the pan to the table and serve.

Shop Ingredients

Martinez Lacuesta White Rioja Barrica 2023

£15.50

Presa Iberica Hamper

£69.00 £58.65 £58.65 £69.00

Mascaro Brandy V.O.

£38.90

8 Reviews

8 Reviews

Similar Recipes

Do you want 10% OFF your first order?

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Presa Ibérica with Diane Sauce

Ingredients

Introduction

Method

Shop Ingredients

Martinez Lacuesta White Rioja Barrica 2023

Presa Iberica Hamper

Mascaro Brandy V.O.

Similar recipes

Weeping Tiger Presa Steak

Presa Iberica Burger with Piquillo Peppers and Manchego Cheese

Presa Ibérica with Café de Paris Butter

Do you want 10% OFF your first order?