By Zach Allen

Carne Cruda (literally, “raw meat”, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients.

This recipe is from CarneVino, the first restaurant from Joe Bastianich and Mario Batali in the tradition of the great American steakhouses. Naturally, they bill it as an Italian steakhouse, and with good reason as you’ll see here.

1 pound beef fillet (don’t skimp on quality!)
2 Tbsp chopped shallots
2 Tbsp Dijon mustard
1 Tbsp chopped chives
2 Tbsp chopped capers
1.5 Tbsp fresh lemon juice
1 Trumpet Royal mushroom
Small mushrooms (Honji mini or other variety)
DaVero Extra Virgin olive oil
Salt & Pepper
optional: 1 egg yolk

Grind the fillet yourself using a medium die. For even better texture and mouthfeel, chill it to make it firm, then chop it finely.

Slice the Trumpet Royal mushroom into paper thin strips, the long way.

Mix the beef with the shallots, Dijon, capers, 2 teaspoons of the chopped chives, 1 tablespoon of fresh lemon juice, 2 tablespoons of DaVero, and salt and pepper to taste. If you’re like Ridge, you’ll also add a raw egg yolk.

Dress all of the mushrooms with the remaining lemon juice and chives, add a tablespoon of DaVero, and salt and pepper to taste.

Presentation:
Position the Carne Cruda onto 4 plates, put the sliced trumpet royal mushroom around it, and 7 to 9 pieces Honji minji mushroom on top. Drizzle DaVero over it, and a little round the plate. Serve with some toasted crostini.

Serves 4.

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