Abanico de cerdo con champiñones | Iberian pork steak with creamed mushrooms

I have easily tasted around 100 different crème caramels in my life but I have never tasted one as good as the one my mum makes, which originally is a recipe from my great-grandfather who was the Master baker in Burgos most renowned bakery. The earliest memory of my life was my mum cooking this very dessert and as it couldn’t be another way it then became the first ever dish I cooked myself as a 5 years old kid. As you have probably worked out by now, this “flan” is very close to my heart and I hope everyone of you who bakes it finds it as delicious and delicate as I do.

 INGREDIENTS

• 250g “Abanico” Iberico pork

• Salt and pepper
  
  FOR THE GARNISH

• 2 tbsp of extra virgin olive oil

• 100g bottom mushrooms, thinly sliced

• 1 garlic clove, finely chopped

• 1 shot of brandy

• 4 tbsp of single cream

• 1 tbsp of parsley, chopped

• Salt and pepper

Preparation

1. Place a wide frying pan over high heat. Season the “abanico” with salt and pepper and add to the pan. Press with your fingers a bit on the meat to make it stick slightly to the pan to make sure it sears properly. It doesn’t need any oil as the cut is already fatty enough. Cook on each side for about 2 and a half minutes to be cooked to medium point. 3 and half minutes on each side for medium to well done. My recommendation is to enjoy it cook it medium so the flesh remains moist and pink. Let it rest for 4 minutes over a warm plate while we cook the garnish.
   

2. On the same pan at high heat at the thinly sliced bottom mushrooms and a drizzle of oil. Saute for 1 minute before adding your garlic. Saute for a further minute and add the parsley and brandy, flambe and add the cream. Bring to the boil and stir to allow the caramelisation of the ingredients with the flavour of the pork to dilute in the sauce.

3. Slice your meat, make a fan with it and place on a serving plate. Pour the sauce and garnish over the top and enjoy a really succulent bite!