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Carne cruda all'albese

An Italian take on steak tartare from the Piemonte region
Total Time15 minutes
Course: Antipasto, Main Course
Cuisine: Piemonte
Keyword: beef, no cook, raw

Ingredients

  • 1 kilo 2 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.