- 2 pieces of acorn fed Ibérico plume steak
- 2 Egg whites
- 400 gr. Coarse sea salt
- Thyme (freshly picked if possible)
- 2 Golden Delicious apples
- 4 Tablespoons of apple compote
- Extra virgin olive oil
1º - Preheat oven to 190ºC.
2º - Season the plume steaks with pepper.
3º - Beat the egg whites until stiff. Combine the egg whites with the coarse salt and cover the plume steaks with this mixture, making sure that the plume steaks are not touching each other.
4º - Roast the plume steaks in the 190ºC preheated oven for 25 minutes.
5º - Once finished let the steaks rest for 5 minutes.
6º - Meanwhile macerate the thyme and rosemary in the extra virgin olive oil.
7º - Peel the apples and slice them very thin, as if you were making chips. Fry them in abundant sunflower oil until they are crispy. Place them on paper towels to absorb the excess oil.
8º - Break the salt covering on the plume steaks and slice them into 1.5 cm thick rounds and arrange the slices on four dishes. Put a little pile of apple chips to one side. Add a tablespoon of apple compote to the other side. Drizzle a few drops of extra virgin olive oil. Serve and enjoy.
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