Discover an exquisite fusion of flavors with this Iberian Tenderloin Tataki accompanied by a vibrant strawberry chimichurri. This recipe combines the softness and juiciness of Iberian tenderloin with the freshness and sweetness of strawberries, creating a main dish that will surprise your palate. Perfect for a special dinner, this dish stands out for its balance between tradition and innovation, offering a unique culinary experience in just 30 minutes. Impress your guests with this delicious combination!

Recipe for Basted Ibérico Solomillo Tataki with Strawberry Chimichurri

Ingredients:

• 1 pack of Campo Grande Ibérico tenderloin "solomillo"
• 4 tablespoons soy sauce
• 3 tablespoons teriyaki sauce
• 2 tablespoons chili oil (Fly by Jing)
• 1 cup parsley
• ½ cup chopped strawberries
• 1 tablespoon oregano
• 1 teaspoon paprika
• 1 clove garlic
• Salt and pepper (to taste)
• 1 cup sunflower oil or mild olive oil (never extra virgin)
• 2 tablespoons red wine vinegar

Preparation:

1. Defrost the meat overnight in the refrigerator. The slower the meat defrosts, the more it retains its juices. Before cooking, bring the meat to room temperature. This helps to ensure even cooking throughout and delivers maximum juiciness. Take it out of the fridge 1-2 hours before cooking.Then season it well with salt and pepper on all sides and set it aside while you prepare the two sauces at room temperature.

2. For the Tataki sauce, mix all the ingredients: soy sauce, teriyaki sauce, and chili oil in a container and set aside.

3. For the strawberry chimichurri, in a container, add the oregano and paprika with a splash of water to hydrate them (at this point, add all the dry spices) to prevent them from absorbing too much oil. This will form a paste. Then add the parsley, strawberries, and chopped garlic. Next, add the oil to achieve your desired texture. Finally, season with salt and pepper and taste to adjust as necessary. Set aside.

4. Once everything is ready, it's time to cook the Ibérico Solomillo. Cook it on a griddle at medium temperature to avoid burning it. Cook it for approximately 2 minutes on each side. Since it is round, it can be said to have 4 sides to ensure even cooking on all sides.

5. Once seared on all sides, pour the Tataki sauce and cook for another 2-3 minutes, basting with a spoon over medium-low heat to prevent the sauce from burning and sticking. Let the meat rest for 5 minutes.

6. Cut the Ibérico Solomillo into 1-inch medallions or to your liking.

7. Serve the sliced Ibérico Solomillo on a plate, drizzle with the remaining Tataki sauce from the cooking process, and add a few spoonfuls of chimichurri. Don't forget to have bread to soak up the sauce. Que aproveche!