Solomillo Ibérico con chutney de piña

Iberian tenderloin with pineapple chutney

Let's go with a recipe with which you can succeed at barbecues or barbecues this summer. Start lighting the fire and while it is being prepared, watch how the Iberian Sirloin with pineapple chutney is prepared. Another dish from chef Torreón, Javier Fuentes del Río .


For the marinated sirloin

For the chutney

  • 250 gr of pineapple in its juice
  • 80 grams of white sugar
  • 70 ml of sherry vinegar
  • 90 grams of butter

For the grilled pineapple

  • 100 grams of pineapple
  • 50g butter
  • 10 gr of flake salt


Clean the sirloin of excess fat and remove the nerves that cover it. Once clean, spread the meat with clean hands with the barbecue sauce and the spices and leave to marinate in the fridge for two hours.

To make the pineapple chutney , in a frying pan, put the butter and add the sugar, let the sugar brown a little and add the pineapple juice and the diced pineapple, let it cook for 10 minutes and, finally, add the vinegar of sherry, cook for 5 more minutes and blend in a robot so that we have a fine and creamy purée.

For the grilled pineapple , put a grill or grill with hot butter and seal the pineapple cubes over high heat with a pinch of salt and reserve.

Remove the sirloin from the marinade and let it rest at room temperature for 15 minutes, then sear over high heat on a grill or frying pan on both sides until the meat and marinade are toasted, remove and let rest for 5 minutes, carve and plate with the chutney and the stir-fried pineapple cubes.