Carne Cruda

(Piemontese raw beef appetizer)

Carne cruda is a stunning way to open a multi-course meal.  Unlike many cultures, the Piemontese do not add an egg to this dish, in favor of a stunning and often-unfiltered olive oil.

1 pound filet of beef of optimal quality
Juice of 2 lemons
3 tablespoons good unfiltered olive oil (or about the equivalent amount to the lemon juice)
2 garlic cloves, crushed
1 white anchovy, chopped (optional)
salt and pepper, to taste
Garnishes: Traditional Piemontese garnishes include any or all of the following: shaved white truffle, drizzle of white truffle oil, slivers of parmigiano-reggiano cheese, chiffonade of fresh arugula, thinly-sliced porcini mushrooms.

In a dry skillet, sear the beef filet over high heat on all sides (about thirty seconds per side).  Trim away the seared portions leaving only the raw interior (this process is for the bacterially-neurotic, removing all “impurities” from the surface of the meat).  Eat the seared sections as you cook, or save it for tomorrow’s steak-and-eggs breakfast.  Chop the raw meat with a knife.  Do not use a meat/sausage grinder as this would destroy the silken texture of your optimal cut.  Toss the chopped beef with the lemon juice, olive oil, salt and pepper, crushed garlic cloves, and, if so desired, the white anchovy.  Let marinate about an hour (at least fifteen minutes and up to two hours, depending on how long you want the lemon juice to “cook” the meat).  Remove the garlic prior to serving.  Garnish with traditional garnishes.