Carne Cruda All'albese
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Feeds 1 - 2 people 
Prep time 20m
Cook time 5m
Description
This is the Italian version of steak tartare, which hails from Piedmont, in Northern Italy. It is heavenly! The name translates as ‘raw meat, Alba style’, and you can probably guess this is why the dish is often garnished with lots of Alba white truffle, when it’s in season. You could also make this with the more traditional veal. We like to serve this with thin toast.
- 400g fresh beef fillet
- 3 tablespoons lemon juice
- 2 cloves garlic, peeled and bashed with something heavy to crush them slightly
- Freshly ground black pepper
- Sea salt
- Olive oil
- 15g Alba white truffle
- Heat a frying pan over high heat. Rub the fillet steak all over with a little oil and sear very briefly on every side. Remove from the heat and trim the seared parts away from the beef.
- Chop the remaining meat very finely (don’t be tempted to use a food processor, as a finely chopped texture is what you are looking for here).
- Combine the chopped meat in a bowl with the lemon juice and add enough olive oil to bring everything together - a tablespoon or so should do it. Season with salt and pepper. Mix well to combine and allow to sit for up to 2 hours. How long will depend on your preference, so we suggest leaving it for 20 minutes as a starting point. The longer you leave the meat, the more the lemon juice will ‘cook’ it.
- Remove and discard the garlic cloves and arrange on two plates. Shave over plenty of Alba white truffle!
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