This is the last recipe of the year and before I mess with it Iberian millefeuille with quince sauce I wanted to take this opportunity to wish you on behalf of the entire team of Thermorecetas Happy and prosperous 2013!!

Today's proposal is one of the basic recipes of Thermomix. The first time I saw this recipe was in a model 21 book. And from that one I thought it looked very good. Later, the magazine Thermomix Magazine published it but this time adapted to the model 31.

Whatever model is made, it has a fabulous presence. Also, as I already mentioned in some other recipe the sirloin has no bone and everything is used. It can be done in roll or medallions and always complain just as good.

At home we use this recipe a lot, especially when they come friends for dinner. We make the sauce and wrap the sirloins beforehand and while we have a wine and some appetizers, the rolls are made in the Varoma. Then it is a matter of presenting them. So the cook can also enjoy the evening.

I have prepared a Step by Step so that, not even the Beginners, have problems when making the rolls.

I hope you like it!

Iberian millefeuille with quince sauce

Print recipe

Save recipe

ClosePlease login

No account yet? Sign up

The Iberian millefeuille with quince sauce is a laborious but easy recipe. An exquisite snack for your guests.

Mayra Fernandez Joglar

Recipe type: meat
Calories: 650
Rations: 6

Preparation time: 15M
Cooking time: 1:1 p.m.
Total time: 1:16 p.m.

Ingredients

For the millefeuille:

2 Iberian pork tenderloins (opened in 1 fillet each)
100 g of Iberian ham
140 g York ham
140 g cheese to melt
140 g of bacon
140 g of prunes
Salt and pepper
500 g of tap water for steam

For the quince sauce:

350 g onion
50 butter g
30 g olive oil
200 g of cream for cooking
200 g of quince jam
150 g of sliced mushrooms
Salt and pepper

Preparation

Season one of the sirloins and place it on top of a large piece of cling film. Place the slices of Iberian ham, York ham and cheese on top, in the order indicated.
Arrange the bacon slices and the prunes as shown in the photo.
Roll up as if it were a gypsy arm making sure it is tight and taking care that the plums do not come out. At the end you will have the bacon slices that must also be rolled up covering the entire roll.
Wrap the roll with the cling film as if it were a candy. It has to be tight and with the ends rolled up and tied.
Proceed in the same way with the other sirloin. Place them in the Varoma. Fill the glass with water, close with the lid, put the Varoma in its position and program 35 minutes, Varoma temperature, speed 2.
After the time has elapsed, remove the Varoma and discard the water.
Put the onion cut into feathers, the butter and the oil in the glass. Chop programming 3 seconds, speed 4. Lower the pieces with the spatula towards the blades. Program 15 minutes, Varoma temperature, speed 1.
At the end of the time add the cream and the quince, blend for 30 seconds, speed 9. Lower the cream towards the blades.
Add the sliced mushrooms, season and program 10 minutes, 100º, speed 1.
While removing the transparent film from the fillets and cut it into medallions.
Serve immediately with the quince sauce.