SOLOMILLO WITH LEEK PURÉE

This elegant dish combines the rich flavours of Ibérico pork solomillo with the sweetness of creamy leek purée, complemented by the earthy butter beans and a balanced sherry vinegar sauce. The subtle sweetness of the leeks contrasts beautifully with the savoury beans, while the thyme and sherry add depth.

READY IN

50 min

COOKING TIME

35 min

PREP TIME

15 min

SERVES

4-6 people as a main

ingredients

900g solomillo ibérico (or presa)

IN STOCK

2 tbsp extra virgin olive oil (EVOO)

IN STOCK

2 leeks

250ml double cream

Nutmeg, freshly grated

1 large banana shallot (80g), thinly sliced

1 jar Navarrico butter beans (or similar quality)

IN STOCK

A pinch of thyme

25ml brandy (optional)

Salt & pepper

300ml sherry vinegar

IN STOCK

2 tbsp sugar

Method:

Note: when setting aside parts of this recipe, in each case, either keep each element warm, or allow to cool and refrigerate.
Cut the leeks into approx. 1 cm slices and sweat them with 1 tbsp of olive oil for 10/15 min. Add the cream, a good grating of nutmeg, pepper and salt and cook for another 10 minutes. Blend until smooth. Set aside.
Drain the butter beans but keep the liquid. Heat the remaining tbsp of oil, gently sauté the shallots until softened but not coloured (5 minutes). Add the beans and thyme and cook gently for about 5 minutes, taking care not to break the beans up. If it looks a little dry, add some of the liquid from the beans. Check for seasoning and set aside.
Reduce the sherry vinegar and slowly add the liquid from the bean jar and the sugar. Keep adding until you have balanced the taste, and you get a smooth and shiny sauce, not too thick and not too liquid. Set aside.
Rub a little oil on the solomillo, and sprinkle with salt on both sides. Cook the solomillo in a hot pan until medium rare. Allow to rest for 5-10 minutes.
Sprinkle Menorcan salt, and thyme on top. Finish it with sherry deglaze. Serve with the leek puree and beans alongside.

Little tip: The leek purée, beans, and sauce can all be prepared ahead of time and reheated just before serving the meat.