Dry Aged Beef Crudo Recipe

Chill and slice

Place the dry aged beef in the freezer for 20–30 minutes until very firm but not frozen solid; this makes clean slicing easier.

Using a very sharp knife, slice the beef paper-thin (about 1–1.5 mm). Arrange slices on a chilled serving plate in a single layer or slightly overlapping fan. Lightly brush each slice with neutral oil.

Season the beef very lightly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper just before serving; do not overdress — the sabayon and finishing oil provide most flavor.

Peel the daikon and using a mandoline set to a thin setting (or a very sharp knife), cut into very thin matchsticks or ribbon slices. If ribbons, roll or fold them to create small nests and pat dry on paper towel to remove excess moisture.

Toss the prepared daikon with the lemon zest and reserve chilled until plating. Keep microgreens or chive tips refrigerated and add at last moment to preserve freshness.

Prepare a double-boiler

Bring a small pot of water to a simmer. Use a heatproof bowl (metal or glass) that nests over the pot without touching the water.

In the bowl, whisk together 2 egg yolks, 2 tbs dry white wine, and 1 tsp water until smooth and slightly frothy.

Place the bowl over the simmering water (double-boiler). Continuously whisk the yolk mixture, moving the whisk briskly so it heats evenly. After about 2–3 minutes the mixture will thicken and become creamy (it should reach roughly 70–75°C if using a thermometer).

Once thickened, remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to create an emulsified sabayon. If the sabayon becomes too thick, whisk in a teaspoon of warm water or a splash more warm wine to loosen.

Stir in the finely chopped chives, 1/4 tsp sea salt, and 1/8 tsp white pepper. Taste and adjust seasoning. Keep warm (or at room temp) until plating; sabayon should be light, airy and pourable.

Soak and dry (if using large dried kernels)

If using large dry Senora hominy-type kernels, briefly soak 2–3 hours to rehydrate, then drain thoroughly and dry completely on paper towels. If using small puffable white corn kernels sold for popping/puffing, skip soaking and ensure they are dry.

Heat oil and test

In a small heavy pot, heat 1 cup neutral oil to 375°F (190°C) for deep-frying. If you do not have a thermometer, test with one kernel — it should puff within 1–3 seconds at the right temperature.

Working in small batches, carefully add a few kernels to the hot oil using a slotted spoon. They should puff instantly; remove with the slotted spoon as soon as they puff and drain on paper towels. If kernels do not puff, allow oil to come up slightly higher in temperature; if they burn, oil is too hot.

While still warm, toss the puffed berries lightly with 1/4 tsp fine sea salt. Keep crisp at room temperature until plating.

Right before serving, spoon small quenelles or dots (about 1 tsp each) of the warm chive sabayon across the beef slices — three to five small dollops per plate depending on plating size.

Place small nests or bundles of daikon beside and between beef slices for texture contrast. Scatter 1–2 tbs microgreens or chive tips over the dish.

Sprinkle the puffed White Senora berries over the plate to add crunch. Drizzle the beef lightly with 1 tsp extra-virgin olive oil and 1/2 tsp fresh lemon juice, distributing evenly.

Finish with a final tiny pinch of flaky salt if desired and serve immediately so sabayon is airy and puffed berries remain crisp.