Indulge in the rich flavors of Spain with our exquisite Iberian Denver "Presa" Steak paired with brandy-infused mushrooms. This recipe combines tender steak with savory mushrooms, creating a dish that's sure to delight your taste buds.

Recipe for Ibérico Denver “Presa” Steak with Mushrooms and Brandy

Ingredients:

• 1 pack CG Ibérico Denver "Presa" Steak (approximately 1 pound)
• 2 cups assorted mushrooms (approximately 300g), chopped
• 3 shallots or chives, finely chopped
• 2 cloves of garlic, minced
• 7 tablespoons butter (about 100g)
• 7 tablespoons brandy (about 100 ml)
• 4 teaspoons chopped chives (about 20g)
• ¼ cup cream (about 60 ml)
• Salt
• Pepper

Preparation:

1. In a frying pan, sauté the finely chopped shallots and minced garlic in butter over medium heat for approximately 10 minutes, until they become translucent and fragrant.
2. Add the chopped mushrooms to the pan, increase the heat, and cook, stirring continuously, until the water released by the mushrooms has evaporated and they have developed a golden brown color.
3. Pour the brandy over the mushrooms and carefully flambé to infuse them with rich, aromatic flavor. Allow the flames to subside.
4. Stir in the cream and let the mixture simmer until it thickens slightly, allowing the flavors to meld together.
5. Add the chopped chives to the mushroom mixture and season with salt and pepper to taste. Keep warm while preparing the steak.
6. Season the Iberian Denver "Presa" Steak with salt and pepper on both sides. Cut the steak into butterfly cuts, then grill or pan-sear over high heat for approximately 3-4 minutes on each side, or until desired level of doneness is achieved. For medium-rare, aim for about 1.5 minutes per side per centimeter of meat thickness.
7. Allow the steak to rest for 5 minutes before slicing thinly against the grain.
8. Serve the sliced steak alongside the brandy-infused mushrooms, and savor the exquisite flavors of this Spanish-inspired dish. Enjoy!