abanico steak
Pan-Seared Abanico with stone fruit compote
Easy
45 min.
4 Servings
Main
Pan-Seared Abanico with stone fruit compote

Compote, French for stewed fruit, only sounds complicated. In this recipe, a foolproof wine compote adds an elegant touch to Campo Grande’s flavorful Ibérico Abanico, rounded off with creamy homemade mashed potatoes.

The Abanico Ibérico cut is the meat that surrounds the ribs of the Ibérico pig on the outside. The Ibérico pork meat stands out for its ability to seduce all types of palates, for its quality and unique flavor. It is a meat rich in veins. Generally this piece is cooked on the barbecue or grilled.

The fruit compote is prepared mainly in the north of Spain, where it is made with a touch of red wine and candied fruit to face the cold with a delicious mix of flavors.

Recipe for Pan-Seared Abanico with stone fruit compote

Ingredients

  • 1 pack of Campo Grande Ibérico Abanico Steak
  • 4 large potatoes
  • 3 tablespoons heavy cream
  • 3 tablespoons butter
  • 1 tablespoon each of dried apricots, prunes, walnuts, and raisins, chopped
  • 1 teaspoon sugar
  • 1 cup red wine
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil, to taste

                  Instructions

                  1. Cook the potatoes with the skin on in a pot of salted water until tender. Once cooked, peel and mash them to create a creamy purée. Add salt, pepper, heavy cream, and 2 tablespoons of butter. Set aside.
                  2. Season the meat with salt and pepper. In a frying pan, sear the Abanico Steak on both sides over high heat. Cook for approximately 3-4 minutes per side, adjusting the time depending on the thickness of the meat. Aim for medium-rare with an internal temperature of 145°F. Keep in mind that as the meat rests, the internal temperature will rise an additional 5-10°F. Once cooked, let it rest for about 5 minutes while you prepare the compote.
                  3. For the stone fruit compote, in the same pan, melt the remaining butter (1 tablespoon) and add the dried fruits and nuts. Sprinkle sugar over them and allow to caramelize for a few minutes.
                  4. Pour the red wine into the caramelized fruits and nuts. Let the mixture simmer until the wine reduces to a thick syrup-like consistency. Set aside.
                  5. Slice the cooked meat thinly.
                  6. To plate, spoon a generous portion of mashed potatoes in the center of each plate. Arrange the slices of Ibérico Abanico on top and drizzle with the prepared compote.
                  TOP RECIPES
                  Grilled 4-Rib Rack with Thyme Alioli & Asparagus
                  Grilled 4-Rib Rack with Thyme Alioli & Asparagus
                  The Wolf Smashburger, CG Style
                  The Wolf Smashburger, CG Style
                  Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
                  Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
                  Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
                  Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
                  Huevos Rotos with Ibérico Secreto Steak
                  Huevos Rotos with Ibérico Secreto Steak

                  Drop a Comment

                  All comments are moderated before being published

                  Shop Collection

                  Build A Custom Box
                  Regular price From $150
                  Ground Ibérico-Wagyu Bulk Pack
                  Regular price $99.00
                  Ibérico Pork Box
                  Regular price $169.00

                  Ibérico Pork Box

                  Related posts

                  quince jelly
                  quince jelly
                  Quince with Venison

                  Quince with Venison

                  "This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

                  Iberian cuts
                  Iberian cuts
                  Why Ibérico Cuts Vary in Weight

                  Why Ibérico Cuts Vary in Weight

                  articles
                  articles
                  Braised Oxtail

                  Braised Oxtail

                  "Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

                  Sign up to save 20% on your first order.

                  We’ll send you recipes, product guides, and exclusive offers especially for you.

                  RECIPES BY FEATURED CUTS

                  Subscribe for recipes, culinary inspo, and first dibs on new products.

                  secure-method