Grilled hang­ing ten­der, Padrón pep­pers and xo but­ter

The hang­ing ten­der is a ver­sa­tile cut with ex­cel­lent flavours, whether wet- or dry-aged. Amp it up by throw­ing in a wildly savoury ‘XO sauce’ made with chorizo and jamón.

Epicure - - ENTERTAINING -

Serves 2 Prep time 30 min­utes + overnight re­hy­drat­ing Cook time 30 min­utes

XO but­ter

1 gar­lic, finely diced

1 ba­nana shal­lot, finely diced 75ml po­mace oil

30g dried prawns, re­hy­drated overnight and finely diced

30g dried scal­lops, re­hy­drated overnight and finely diced

30g jamón shoul­der, finely diced 30g dried chorizo, finely diced 5g tog­a­rashi

6g soy sauce

2g star anise

1 cin­na­mon stick

20g soft­ened but­ter

» Sauté gar­lic and shal­lot on medium heat with a driz­zle of po­mace oil, then cook prawns, fol­lowed by scal­lops.

» Add jamón, chorizo and tog­a­rashi and cook fur­ther.

» Add soy sauce, star anise, cin­na­mon and po­mace oil, then sim­mer ‘XO sauce’ mix­ture un­til it turns dark red in colour. » Al­low mix­ture to cool, then lightly fold 20g of it with soft­ened but­ter.

Padrón pep­pers 6 Padrón pep­pers po­mace oil sea salt, to taste

» Toss Padrón pep­pers with po­mace oil and sea salt, then char on the grill for 1 minute.

hang­ing ten­der

1 hang­ing ten­der, cut into 2 pieces of about 400g each po­mace oil sea salt, to taste

» At room tem­per­a­ture, sea­son hang­ing ten­der with po­mace oil and sea salt, then cook at 350°C on a very hot grill. Time de­pends on the thick­ness of the cut and heat of the grill.

» Slice against the grain, sprin­kle with sea salt, then serve with Padrón pep­pers and XO sauce.

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