Sierra de Codex Ibérico Tenderloin is the most refined piece that is to be found amongst the choice cuts of the Ibérico Pig, as it is both juicy and tender and if you were to prepare a Wellington style dish, then it will represent an absolute revitalized classic. As a main dish: either an entire tenderloin or half a tenderloin per person (depending on appetites). As one more dish to be included in a food fest, well a couple of slices per person would be ideal.
If it is a recipe that you are looking “to copy”, well the original Beef Tenderloin Wellington, adapting the cooking time to the size of the Ibérico tenderloin, will be just perfect. Now however, if you swap the typical mushrooms for King Trumpet Mushrooms or any other wild mushroom that you may have at hand, or the normal pâté de foie for an Ibérico pâté, well then you will be imparting your own very personal twist to it. The twist of the great festivities.
And the recipe you ask? Well there are many proposals to be found, yet most are based on the same principles:
And there you have it, your star dish all ready to go! You can serve the whole thing on a platter or you can slice it up into 3-4 cm rounds and plate it up individually. The result is nothing short of a celebration feast.