Solomillo ibérico relleno ibérico con salsa de membrillo

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Solomillo ibérico relleno ibérico con salsa de membrillo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Solomillo ibérico relleno ibérico con salsa de membrillo is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Solomillo ibérico relleno ibérico con salsa de membrillo is something that I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Solomillo ibérico relleno ibérico con salsa de membrillo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Solomillo ibérico relleno ibérico con salsa de membrillo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Solomillo ibérico relleno ibérico con salsa de membrillo is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Solomillo ibérico relleno ibérico con salsa de membrillo estimated approx 75 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can cook Solomillo ibérico relleno ibérico con salsa de membrillo using 16 ingredients and 7 steps. Here is how you can achieve that.

Ideal para estas fiestas navideñas. Se puede hacer con antelación y congelar y el día, solo hacer la salsa.
El solomillo frio y cortado en lonchas finas esta muy bueno como fianbre para un bocadillo con pan tomate estilo catalan

Ingredients and spices that need to be Prepare to make Solomillo ibérico relleno ibérico con salsa de membrillo:

1. 2 solomillos ibericos muy finito
2. 100 gr jamon iberico muy finito
3. 140 gr jamon york muy finito
4. 140 gr queso en lonchas muy finito
5. 140 gr ciruelas pasas sin hueso
6. 140 gr beicon en lonchas muy finitas
7. Sal y pimienta recien molida
8. Salsa de menbrillo
9. 2 cebollas grandes
10. 30 gr aceite y 50 gr de mantequilla
11. 200 gr o 250 gr menbrillo
12. 200 nata liquida
13. Sal y pimienta recien molida
14. Para acompañar
15. Champiñones y pure de patata
16. Sal y pimienta recien molida

Steps to make to make Solomillo ibérico relleno ibérico con salsa de membrillo

1. Le decimos al carnicero o lo hacemos nosotras mismas abrir los solomillos en forma rectangular y dejandolo muy fino y salpimentamos.
2. Vamos poniendo lonchas de jamon iberico, jamon de york y queso y lo enrollamos apretandolo. Alrededor lo envolvemos con lonchas de beicon.
3. Envuelve cada rollo con dos capas de papel film pero que este bien prieto y luego una de papel de aluminio y lo ponemos a cocer en una olla al vapor por espacio de 45 min, luego dejamos enfriar y lo cortamos.
4. Limpiamos los champiñones y los cortamos en lonchas y los freimos en una sarten . Salpimentamos. Y reservamos.
5. Picamos la cebolla en una picadora que este bastante picada (en thermomix unos 5 segun v-4) y lo freimos en una sarten con el aceite y la mantequilla, dandole vueltas asta que este dorado.
6. Añadir a la cebolla el menbrillo a trozos y lo vamos desaciendo , luego añadir la nata y rehogar todo , salpimentar
7. Poner los champiñones dentro de la salsa (yo los pongo aparte por mis hijos que no les gusta). Servimos el solomillo con la salsa muy caliente y los champiñones y acompañamos con un pure de patata.

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