RecIPEs
1. Cut the Solomillo Royal into slices.
2. Sauté the spinach with a little olive oil and season it with a touch of salt and pepper.
3. Peel the shallots and sauté them in a frying pan on a high heat at first, then reduce the heat until they are cooked.
4. For the hummus, drain the chickpeas and mash them adding a little vegetable stock. Add the cumin, lemon and oil and adjust the taste with salt and pepper.
5. Prepare the dish as follows: put some dots of hummus on one side of the plate with a few shallots on top, next to this put the slice of Solomillo Royal and some sautéed spinach with a couple of leaves of raw spinach. Finally, sprinkle the rest of the cumin and grate a touch of lemon zest onto it.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Shallots | 4 units |
| Spinach | 200g |
| For the hummus: | |
| Chickpeas | 150g |
| Vegetable stock | 75g |
| Cumin | 5g |
| Lemon | 1 unit |
| Olive oil | 20g |
| Salt and pepper | to taste |
1. Cut a slice of Solomillo Royal.
2. Cut, clean and peel the vegetables.
3. Cook the vegetables in a frying pan on a high heat to brown them.
4. For the sweet potato parmentier, wrap the sweet potato in aluminium foil with the butter and cook it at 180o for 40-50 minutes (depending on the size of the sweet potato).
5. Once cooked, mash it with the cream.
6. Prepare the dish as follows: place a little of the parmentier on the plate as a base, place the slice of Solomillo Royal on top and next to it, place the sautéed vegetables.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Cherry tomatoes | 12 units |
| Asparagus | 8 units |
| Baby carrots | 8 units |
| Pearl onions | 16 units |
| Courgette | 1 unit |
| For the sweet potato “parmentier”: | |
| Sweet potato | 700g |
| Cream | 100g |
| Butter | 75g |
| Salt and pepper | to taste |
1. Cut a slice of Solomillo Royal.
2. Clean and sauté the mushrooms in a frying pan with a little oil on a high heat.
3. For the purée, peel and cut the potatoes then cook them in lightly salted water.
4. Once the potatoes are cooked, remove the excess water and mash them, adding a little truffle oil. Season them with salt and pepper to taste.
5. Prepare the dish as follows: put the truffle purée on the plate as a base, add the warm Solomillo Royal and finally, add the sautéed mushrooms.
| Ingredients for 4 people | Quantity |
| Solomillo Royal | 600g |
| Assorted mushrooms | 250g |
| For the truffle purée | |
| Potato | 700g |
| Water | 800g |
| Cream | 10g |
| Truffle oil | to taste |
| Gravy for basting | to taste |
| Salt and pepper | to taste |
