Iberico Presa Steak with Endive Gratin w/ @hannahcooksfood

Preparation

For the Tinto Marinade:

For the Gorgonzola Cider Reduction:

Reduce the apple cider by 50%. Set aside and reserve.
In a small sauce pot, sweat the shallots and sprig of thyme in butter over medium-low heat until the shallots are soft and translucent.
Add the beef demi and apple cider reduction and bring to a simmer. Simmer for 5 minutes.
Add the heavy cream and Dijon mustard and lightly simmer for 5 minutes, or until the sauce has thickened.
Remove the thyme sprig.
- Option A: Add the contents of the pot to a Vitamix. Blend on low while slowly incorporating the gorgonzola.
- Option B: Blend the contents of the pot in a Vitamix and strain into a clean sauce pot. Over medium-low heat, slowly incorporate the gorgonzola. Continue to stir until the sauce is smooth.
Taste and season with salt and black pepper as needed.

For the Iberico Prep:

Trim the presa of any silverskin and excess fat.
Cut the presa into individual steaks.
Marinate the presa steaks in Tinto marinade for at least 15 minutes to overnight.

For the Cook/Build:

Preheat an oven to 400°F.
Remove the presa steaks from the marinade and pat dry. Season well with salt and pepper.
Heat a sauté pan and oil over medium-high heat.
Sear the presa steaks on all sides. Finish in the oven until the pork reaches an internal temperature of 140°F.
Rest the presa steak until it reaches an internal temperature of 145°F.
Slice the steak. Sauce with the gorgonzola cider reduction and serve.

For the Tinto Marinade:

For the Gorgonzola Cider Reduction:

For the Ibérico Presa Steak prep:

For the Cook and Build: