Steak tartar of Iberian pork loin in puff pastry recipe
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Total: 40 min Diners: 4
Although it is not a typical recipe in Spain, little by little we have become more and more fond of steak tartar, a preparation of raw meat based on beef (sirloin generally but we could also do it with wagyu) seasoned that triumphs wherever it goes.
At this time of year, everything is generally allowed, which is why this tartar uses top-quality pork tenderloin as the main ingredient and then fills a puff pastry, the perfect option for eating it in bites as a starter. Not only is unbuckling our belts and concentrating on enjoying the enormous delicacies on offer a Christmas task, but it’s also a time when we need to sharpen our wits to triumph with the in-laws.
Today’s recipe uses the best Iberian pork (which, yes, can be eaten raw if it is of the highest quality) giving us a special and sophisticated counterpoint to the pigs of the best pastures in the country and also to our tables, but… Does anyone really know the origin of this recipe? Far from these refined airs that it appears, legend has it that the meat so select steak tartar, formerly, was transported by the Tartar horsemen under the saddle, which gave it that certain powerful aroma that had to be camouflaged with the classic tartar dressing.
It is not known for sure if this is true or if, on the contrary, Escoffier invented it in 1921; but what is certain is that it is a really good recipe that can be adapted to different seasonings, dressings and preparations such as this one with a touch more white pepper and its puff pastry crust.
There are as many beef tartare recipes as there are chefs (and it is very easy to enjoy it in the best restaurants), but today’s preparation, based on black pepper and garnished under two layers of a delicious and crunchy buttery puff pastry, makes it very special. In addition, it is a very good recipe to prepare when there are many guests because everything is prepared and so they start the snacking as soon as they arrive and do not sniff about what will be the main course (which could perfectly be this particular steak tartar). Of course, I recommend that you mount the tartar on the puff pastry at the last moment so that it does not get wet and is well crispy.
How to make a steak tartar in puff pastry
Ingredients
. Iberian pork loin, 320 g Dijon mustard, 1 teaspoon Extra virgin olive oil, 50 g Egg yolk, 1 pc Tabasco, 2 g Chopped shallot, 30 g Chopped caper, 5 g Chopped gherkin, 5 g White pepper, 1 teaspoon Salt, c/s Puff pastry sheet, 1 pc Free range egg, 1 pc
Step 1
The first thing to do is what we call in restaurants the mise en place. That means leaving all the ingredients and preparations ready to then only have to assemble everything at the last moment and thus make it easier and faster. To do this, heat the oven to 200°C and brush the puff pastry sheet with the beaten egg. We will prick it all over with the help of a fork or a knife and bake it until it is golden brown and shiny on top. Remove from the oven at that time and let cool on a wire rack completely.
Step 2
On the other hand, chop the loin meat with a sharp knife until it is very small. Chop also the shallot, the gherkins and the caper, very finely.
In a bowl emulsify the egg yolk with the olive oil and the black pepper, add more oil if necessary, it has to mount as a mayonnaise. Also add the tabasco and mustard and mix well. Add the pickles and finally the meat with salt. Mix well.
Step 3
Cut the puff pastry in half, leaving a hole inside, and fill it with the loin tartare to taste. Finish on top with a little salt if desired.
