Carne Cruda Toast Recipe

Chill and slice

Place the whole trimmed beef in the coldest part of the refrigerator for 30–45 minutes (or briefly in the freezer for 15 minutes) until slightly firm — this makes thin slicing easier and safer.

Using a very sharp knife, trim any silver skin or sinew, then slice the beef into very thin slices about 1–2 mm thick. Stack a few slices and, if desired, lightly chiffonade to smaller pieces for easier toasting. Place the sliced beef in a bowl and keep chilled.

Dress the sliced beef: drizzle 3 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice over the meat. Season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat. If using, add 1/2 teaspoon truffle oil and toss once more. Taste and adjust seasoning. Keep chilled until assembly.

Preheat oven to 200°C (390°F) or heat a heavy skillet over medium-high heat for toasting.

Lightly butter each slice of bread with the softened unsalted butter (about 2/3 tbs per slice). Place buttered slices on a baking sheet or in the skillet and toast until golden and crisp, 6–8 minutes in the oven or 2–3 minutes per side in the skillet. The toast should be sturdy enough to hold the beef without sogging.

Remove toast from heat and, while still warm, rub the exposed surface with the cut side of the garlic clove for a subtle garlic note. Set aside.

Wash and trim the hakurei turnips. Using a mandoline or sharp knife, thinly slice the turnips into coins or very thin half-moons (2 mm). Place in a bowl.

Toss the sliced turnips with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Let them sit 5–10 minutes so they soften slightly and release aroma.

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove and roughly chop if not already chopped. Let cool.

Fold the toasted walnuts and 2 tablespoons snipped chives into the turnips. Reserve a small amount of chopped walnuts for finishing.

Thinly shave or grate the Périgord truffle. Keep truffle refrigerated until just before plating to preserve aroma.

To assemble each toast: place one toasted bread slice on a plate. Spoon or arrange a portion of the dressed beef carne cruda on top of the toast in a single even layer (about 75 g meat per slice if dividing evenly).

Top the beef with a few slices of dressed hakurei turnip and a sprinkle of the toasted walnut pieces. Scatter the reserved chives and a few microgreens or baby watercress if using.

Finish each toast with a few delicate shavings of Périgord truffle (about 1–2 g per toast), a light pinch of flaky sea salt, and an optional tiny drizzle of extra-virgin olive oil or a drop of truffle oil for extra aroma.

Serve immediately so the toast remains crisp and the truffle aroma is vivid.