Tartare de Filet de Boeuf (Steak Tartare)
Landon Nordeman
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lomo
Considered one of the finest forms of Spanish charcuterie, lomo embuchado — a dry-cured pork tenderloin dusted with pimenton, wrapped, and set to cure for two months or more — is meaty, lean, and intensely flavorful. Served sliced thin to enhance the enjoyably chewy texture, it’s at its best paired with something fruity, fatty, or both: drizzled with olive oil, or eaten in the same bite as an olive or piquillo pepper. Maxime Iattoni

Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama.

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What You Will Need

Iberian Cured Pork Lomo Tartare Iberian Cured Pork Lomo Tartare
Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama.
Yield: serves 2
Time: 10 minutes

Ingredients

  • 2 tsp. mayonnaise
  • 1 tbsp. finely minced capers
  • 1 tbsp. minced chives
  • 1 tbsp. finely minced white onion
  • 3⁄4 tsp. soy sauce
  • 3 oz. lomo ibérico (dry-cured Spanish pork loin), cut into 1/8- to 1/4-inch cubes
  • Toasted sliced bread, for serving

Instructions

  1. In a small bowl, add the mayonnaise, capers, chives, onion, soy sauce, and 1 teaspoon cold water; stir to combine.
  2. In a medium ramekin, combine the lomo with 2 tablespoons of the sauce. Press down to compress the mixture into an even layer in the bottom of the ramekin, then invert over a small serving plate to unmold the tartare. Garnish the plate with the remaining sauce. Serve with the toasted bread.

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