200 g of Iberico pork Kassler steaks per person
the juice of half a lemon
a bunch of yellow beet and chioggia beet
2 cloves of garlic
100 g of butter
1 dl of chopped herbs (e.g. parsley, thyme, chives)
salt and pepper
1 L of chanterelles
50 g of butter
1 tablespoon of strong coffee
2 dl of whipped cream
salt and white pepper
Leave the Ibericon Kasslers at room temperature and sprinkle the steaks with the olive oil, thyme, lemon juice, rose pepper and salt.
Prepare your vegetable bundles. Peel and chop up the chioggia- and yellow beets and place in foil bundles, season with the salt, butter and chopped herbs. Set the barbecue at 200 C and cook for approx. 35-40 minutes. The potatoes can be prepared whole in the same way. Chop the onion and grease a pan with the butter. After coating for a moment in the butter, add the chanterelles. Finally, add the cream and leave to stew.
Wipe the excess oil off the steaks, and grill in a hot barbecue for approx. 3 mins/side. Cover in foil and allow to stand. Clusters of cherry tomatoes and little gem lettuce can also be grilled as side dishes. They can be nicely flavoured with olive oil, salt and pepper.