Prepare the tomato and spring onion compote

2 tomatoes

1 red onion chopped

¾ C sugar

Spring onion finely chopped

Peel the tomatoes and cut into small cubes. Finely chop the red onion and sauté in oil until translucent. Add sugar, let cook for a few minutes. Remove from heat, add tomatoes and chopped spring onion.

Prepare the Secreto

3.5 oz. acorn-fed Iberico Secreto

Sear in a skillet and slice finely lengthwise. Set aside


Place the sliced Secreto (the meat should be medium rare) on the plate and top with the tomato and spring onion compote.