Carne Cruda Toast Recipe

Prepare the beef

Trim any silver skin from the tenderloin and pat dry. Using a very sharp knife, finely chop the beef into small dice (about 3–4 mm). Keep the chopped beef cold in the refrigerator until ready to dress.

In a medium bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Add the minced shallot, chopped capers, chopped parsley, sea salt and black pepper; stir to combine.

Add the chilled chopped beef to the dressing and gently fold until evenly coated. Taste and adjust seasoning (a little more lemon or salt as needed). Keep the dressed carne cruda refrigerated while you prepare the toast and turnips; bring to just-chilled (not frozen) before assembling.

Toast the bread: Heat a grill pan or skillet over medium-high heat. Spread 1/2 tbs softened butter on each bread slice and grill or toast until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a 400°F (200°C) oven 6–8 minutes, flipping once.

Prepare the hakurei turnips: Trim and peel the small turnips. Using a mandoline or sharp knife, slice them very thinly (paper-thin, about 1 mm) so they are tender raw. Place sliced turnips in a bowl and toss with the remaining 1 1/2 tbs butter, 1/4 tsp sea salt and 1/4 tsp black pepper. Set aside.

If you prefer slightly softened turnips, briefly blanch slices in boiling salted water for 15–20 seconds, then shock in ice water and drain thoroughly before tossing with butter and seasoning.

Chop and toast walnuts (if not already toasted): Heat a small dry skillet over medium heat. Add walnut pieces and toast, stirring, until fragrant and just darker at the edges, about 3–4 minutes. Let cool, then finely chop. (If using pre-toasted walnuts, simply chop finely.)

Shave or thinly slice the Périgord truffle. If using preserved truffle in oil, reserve a small spoon of the oil for finishing and slice the truffle as thinly as possible.

Assemble the toasts: Place a warm toasted bread slice on a plate. Spoon approximately 2.5–3 tablespoons of the dressed carne cruda onto each slice, spreading gently but leaving a little height so juices remain. Arrange a few thin hakurei turnip slices atop or alongside the beef for crunch and brightness (about 6–8 thin slices per toast).

Scatter about 3/4 tablespoon of the chopped toasted walnuts over each assembled toast for texture. Finish each toast with a few thin truffle shavings (about 1–1.5 g truffle per toast). If using truffle oil, drizzle a drop (about 1/4 tsp) or 1/2 tsp walnut oil over each toast for aroma.

Garnish with a small pinch of microgreens or baby arugula if desired. Add a final quick grind of black pepper and, if needed, a light sprinkle of flaky sea salt. Serve immediately so the toast stays crisp.