Carne Cruda Recipe

parboil and roast

Preheat oven to 425°F (220°C). If using whole small potatoes, halve or quarter them so pieces are about 1 inch. Place potatoes in a pot, cover with cold salted water, bring to a boil and cook 6–8 minutes until just tender but not falling apart. Drain and toss with 1 tsp olive oil, 1 tbsp butter, 1/4 tsp salt and 1/4 tsp pepper. Spread on a baking sheet and roast 12–15 minutes until edges are golden and slightly crisp. Keep warm or cool to room temperature if serving chilled.

chill and trim

Place trimmed beef in the freezer for 20–30 minutes to firm (this makes slicing easier). Use the freshest possible beef from a trusted source.

slice and dice

Remove beef from freezer. Using a very sharp knife, thinly slice against the grain into strips, then stack and cut into small even dice about 1/8–1/4 inch. Place diced beef in a chilled bowl.

season

To the diced beef add 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and 1/2 tsp Dijon mustard. Gently fold to combine, keeping meat cool. Taste and adjust seasoning lightly; remember the potatoes and crostini will add salt/texture.

add aromatics

Fold in the finely minced shallot, 2 tbsp sliced chives, 1 tsp chopped capers and 1 tbsp diced cornichons (if using) into the seasoned beef. Mix gently to distribute evenly without smashing the pieces.

portion and shape

Use a ring mold (2.5–3 inch) or two spoons to portion the tartare onto chilled plates: place ring, press 3–4 tbsp of the beef mixture into the ring, then carefully lift the ring to release a neat mound. Repeat for remaining servings.

add egg yolk

Make a shallow indentation on the top of each tartare mound and carefully place one very fresh egg yolk on top (or serve yolks in a small ramekin to crack at the table). The yolk provides richness when mixed with the beef.

finish

Drizzle a few drops of olive oil over each portion and sprinkle a few extra snips of chive. Optionally add a small pinch of flaky sea salt and a crack of black pepper to each yolk.

Arrange roasted potatoes and crostini alongside each tartare portion. Add microgreens or salad leaves for freshness if desired. Instruct diners to break the yolk and mix it into the beef just before eating, and to enjoy the tartare spread on crostini or with a scoop of potato.

Leftovers: do not keep mixed tartare more than a few hours refrigerated. Prepare beef only when ready to serve for safety and best texture.