Recipe for Ibérico Solomillo Bites with Brie & Strawberry 

 Ingredients

• 1 Pack of Campo Grande Ibérico Solomillo
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• 5 strawberries, thinly sliced
• 3 Tablespoons chimichurri
• 1 baguette, cut into 12, 1-inch slices 
• 10oz brie cheese
• Salt,to taste
• Black pepper, to taste

Preparation

1. Begin by trimming excess fat from the tenderloin (or Solomillo, as we call this cut in Spain) and seasoning it with salt, pepper, thyme, and rosemary. Allow the meat to reach room temperature while you prepare the remaining ingredients.
2. Toast the slices of bread on both sides until golden brown.
3. Cut the Brie into pieces roughly the size of the bread slices, approximately 1⁄2 inch thick.
4. Heat a cast iron skillet and cook the Solomillo for 5 minutes on each side, or until it reaches an internal temperature of 145°F for medium-rare doneness. Turn the Solomillo every minute to prevent it from burning on the outside. Once cooked, remove it from the heat and allow it to rest for 5 minutes.
5. Slice the cooked Solomillo into pieces approximately 1⁄2 to 1-inch thick to make 12 slices. Place each slice onto a piece of toasted bread and top with a slice of Brie.
6. Use a kitchen torch to melt the cheese, or place the assembled montaditos in the oven under the broiler until the cheese is melted and bubbly.
7. Arrange strawberry slices on top of each montadito and finish with a drizzle of Chimichurri sauce and Secure each bite with a toothpick and serve immediately. que aproveche!