INGREDIENTS:
500 gr Joselito pluma
150 ml BBQ Cherry Coke tomato ketchup
Pickled seasonal vegetables
150 ml bernaise sauce
PREPARATION:
Grill the Joselito pluma in a grilling pan at strong heat on all sides until hot. Cook English-style in the oven at 180ºC with top and bottom heat for 10 min.
Arrange the pickled vegetables on 4 plates.
Apply the Cherry – Coke BBQ Ketchup in curved shaved on the plates.
Cut up the pluma, season with sea salt and black pepper from the mill and place onto the ketchup.
Add bernaise sauce and mashed potatoes.
