Acorn-fed Panceta-wrapped Iberico tenderloin with honey-rosemary sauce and mushrooms

Prepare the tenderloin

1 Aljomar acorn-fed Iberico tenderloin

2 oz. Iberico pancetta

Salt and pepper

Preheat oven to 400o. Wrap the tenderloin with the pancetta and bake for 11 minutes. Remove and cut into medallions. Set aside.

Prepare the honey-rosemary sauce

6 Tbsp. beef stock

3½ T honey

3 cloves garlic

2 Tbsp. soy sauce

3½ Tbsp. olive oil

1½ Tbsp. sherry vinegar

Chop the garlic and sauté in oil. Add honey, vinegar soy and stock. Cook for two minutes. Place in blender and then pass sauce through a fine sieve. Set aside.

Prepare the mushrooms

Oyster mushrooms

Shitake

Button mushrooms (Amount of mushrooms vary according to taste)

2 cloves garlic

Olive oil

Sauté garlic cloves in oil. When they start to turn golden, remove from heat. Add the mushrooms, increase heat and toss. When they are done, remove from heat and keep warm.

Assemble

Place 3 medallions of Iberico tenderloin in the center of plate. Add honey-rosemary sauce and mushrooms.