Carne cruda all'albese
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Total Time
15 mins
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Course
Main Course, Appetizer
Carne cruda all'albese
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An Italian take on steak tartare from the Piemonte region
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Ingredients
- 1 kilo lbs beef filet, from a lean and tender cut
- A good drizzle of olive oil q.b.
- salt and pepper to taste
- a few drops of freshly squeeze lemon juice or more to taste
- 1 clove garlic
For the toppings (optional)
- shavings of parmigiano-reggiano
- finely sliced mushroom caps
- shavings of white truffle
For the garnish (optional)
- Arugula, watercress, microgreens or any other tender salad green
- tomatoes sliced or cut into wedges
- salsa verde
Instructions
- Take the beef and mince it as finely as you can manage with a sharp knife. Proceed by cutting it into paper thin slices, then strips and finally into tiny dice, trimming off any stray fat or gristle as you go.
- Season the minced beef generously with salt and pepper, mixing them into the beef using a fork that has been spiked with a garlic clove. Then mix in the olive oil, drizzling it over the beef little by little with the same garlic-festooned fork, until the meat glistens.
- Just before serving, mix in the lemon juice, again using the same fork. Pick out and discard any bits of garlic that may have gotten mixed in with the beef.
- Plate the beef and, if using, decorate with the topping of your choice. You can also decorate the plate with a garnish if you like.
- Serve immediately.
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