Solomillo Al Whiskey
A specialty of many of the tapa bars in Seville, a classic, traditionally served with fried potatoes and a slice of bread to mop up the juices.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 pork fillet or tenderloin, approximately 450g, trimmed
Salt and freshly ground black pepper
Plain flour seasoned with salt and pepper
2-3 tbsp of extra-virgin olive oil
4-6 cloves of garlic, unpeeled and lightly smashed
175-225ml whiskey
350ml chicken stock
¼ tsp of cumin, optional
20g butter, optional
1 tbsp of freshly squeezed lemon juice
Parsley, coarsely chopped for garnishing.
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