Iberian Sirloin confit with Manzanilla olive oil

Ingredients to prepare the Iberian Sirloin confit:

• 100 g. Iberian Sirloin Steak per person

• Smoked Extra Virgin Olive Oil Manzanilla variety

• Salt and pepper

• Peeled cloves of garlic

Season the Sirloin steaks and put them on an oven tray previously covered with smoked olive oil. Add the garlic and bake for 2 hours at 65º.

Ingredients to smoke the olive oil:

• Extra Virgin Olive Oil Manzanilla variety

• Charcoal

Burn the charcoal on the flames until becomes red; then immerse it in a baking dish of oil and brew a minimum of 12 hours. Filter the oil and keep aside.

Ingredients to make the sirloins “au jus”:

• Iberian Pork remains

• 1 head of garlic

• 400 g. onions

• ½ liter of culinary white wine

• Chicken stock

• Extra Virgin Olive Oil Picual variety

Cut up the pork remains and sauté it with extra virgin olive oil until golden brown. Add the garlic and keep on frying a bit more. Then, cut the onion mirepoix and add it as well. Once reached the golden brown, pour the white wine and boil until it dries. Finally cover gently with the chicken stock.
Boil for 6 hours, strain and reduce to obtain the sauce.

Ingredients to make the pumpkin:

• Pumpkin

• Leek

• Extra Virgin Olive Oil Manzanilla variety

• Salt and pepper

Cut up the pumpkin in dice and the leek in mirepoix. Sauté the pumpkin and then add the leek. Cook and season.

Presentation: Take the sirloin out of the oil and cut it in slices. Griddle and dish along with the pumpkin. Add the sauce with a touch of olive oil from the deep frying.