Iberian Agnei steak with potato lingot and mushroom sautéed

Ingredients for four person:

• 2 strips of Iberian Agnei steak

Ingredients for the glaze:

• 20 cl of ketchup
• 50 gr of honey
• 5 cl of white vinegar
• 2 gr of sweet paprika
• Perrins sauce

Ingredients for the garnish:

• 1 big potato
• 500 gr of butter
• 100 gr of seasonal mushrooms
• Peas
• 1 stick of broccoli
• Salt and extra virgin olive oil

Preparation:

1. To bake the Iberian Agnei steak at 115ºC during 1 hour and 15 minutes with 50% of steam (or in a mixed oven). Cut the potato into 4 long ingots and cook in melted butter during 25 minutes with medium heat and in a covered bowl. Once finished with the sweetened ingots, sauté them on a pan with a high flame.
2. On the other hand, boil the peas and the broccoli “al dente”, clean and grill the mushrooms, add the peas and the broccoli and sauté everything during 1 minute. Add salt and mix the glazed ingredients;once the steak is baked, paint the meat with the mixture and bake it during 15 minutes at 200ºC.

Dish plating:

1. Serve 2 pieces of the steak with one potato ingot and mushrooms.
2. Dress it with sticks of fresh chive.