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
ÂĽ tsp of cumin, optional
20g butter, optional
1 tbsp of freshly squeezed lemon juice
Parsley, coarsely chopped for garnishing.
Method
Slice the pork into medallions, approximately 7mm thick, season well with salt and freshly ground pepper.
Toss lightly in well-seasoned flour.
Heat a cast-iron frying pan over a high flame.
Add the olive oil, seal the medallions on both sides until nicely golden. Remove the pork to a plate.
Reduce the heat, add extra oil if required and add the smashed garlic cloves to the pan and cook for a few minutes until soft and fragrant. Increase the heat, add the whiskey, flame, stir and allow the alcohol to evaporate for a minute or two.
Add the hot stock, a generous pinch of cumin and a lump of butter if using. Bubble up, simmer and cook for 8 to 10 minutes until the sauce is reduced and the garlic is tender. Add a little more stock if needed.
Add the medallions back into the sauce, cook for a minute or two until the meat is heated through, fully cooked and coated in sauce. Taste and correct the seasoning necessary.
Serve with fried potatoes and bread to mop up the delicious sauce. Sprinkle with freshly chopped parsley and serve immediately.
