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