Acorn-fed Pluma steak tartare with mustard sorbet

Prepare the Steak tartare

3.5 oz. Aljomar acorn-fed Iberico Pluma

1 pickle chopped

1 shallot chopped

Wholegrain mustard

Worcestershire sauce

2 quail egg yolks

Salt and pepper


Trim excess fat from meat, removing as much as possible. Grind meat (this should be done 10 minutes prior to serving). Add remaining ingredients, adjusting the amounts to taste, mix well. Refrigerate until ready to serve.


Place the seasoned meat in the center of plate, using a mold to shape. Top with a slice of toast and a dollop of mustard sorbet. Sprinkle plate with drops of olive oil.