Pur, winner of the award for best steak tartare at Alimentaria
Chefs Marta Lavall and Ramón Blanch, from Pur – Nandu Jubany's restaurant in Barcelona – won the first National Steak Tartare Competition, organized by The Horeca Hub at Alimentaria. They competed against five other entries.
Theirs was based on Galician beef rib from Discarlux, seasoned with egg yolks, Worcestershire sauce, and Tabasco, topped with truffle shavings and served on roasted bone marrow. It was accompanied by an endive salad to balance the rich flavors.
A play of temperatures thanks to the bone marrow cooked over charcoal won over a jury made up of chefs, a head waiter and specialized journalists, but also the customers of Pur, where it is "one of the most requested dishes", Blanch assured.
The restaurant advises diners to have it with a level of spiciness "of 7 out of 10, so that it's lively."
This first edition also included Leña (Marbella), which accompanied the hand-chopped meat with smoked eel and piparra peppers, soufflé potatoes and mushrooms, as well as small soufflé potatoes, all to be served on a slice of croissant, and Berria Wine Bar (Madrid), with an original dressing for its 20-day aged beef sirloin that included Airas Moniz blue cheese "which brings leather notes" in remembrance of the Tartars who transported the meat under the saddle.
Rafa Zafra's Amar in Barcelona competed with a steak tartare of Wagyu ribeye, meat chosen for its greater fat marbling, accompanied by pickled onions, capers, gherkins and soufflé potatoes.
Like the winner, the restaurant España (Lugo) presented it on bone with marrow, although their choice of meat was Galician beef picanha, raised by the owners themselves. The dressing, applied minutes before serving, consisted of egg yolk, Tabasco, Worcestershire sauce, and mustard.
From Barcelona, Sintonía competed with a steak tartare made from the sirloin of mature beef, of which, according to its representatives, they have sold 16,000 portions since opening six years ago. They always finish it tableside, use traditional seasoning, and serve it with thin slices of coca bread with butter.
