Carne Cruda in Ural Style (Tartar with Truffles)
5 servings
20 minutes
Carne cruda is an elegant dish inspired by Russian traditions but with a refined modern twist. Tender beef tenderloin, carefully sliced and infused with the aromas of lemon oil, truffle, and spices, reveals its velvety texture and subtle flavor. The dish is accompanied by crispy toasted bread that complements the meat's softness and a fresh garnish of herbs, green peas, and carrots drizzled with reduced balsamic honey. Its sophisticated taste is perfect for special occasions, highlighting the harmony of natural ingredients and culinary art. Carne cruda is not just a dish but a gastronomic journey that unveils the depth of flavors and textures, leaving unforgettable impressions.
1
We finely chop the beef tenderloin, keep it in the freezer for easier cutting, season with salt and pepper, add a drop of lemon olive oil, lemon juice, finely chopped truffle, and let it sit.
- Beef tenderloin: 200 g
- Sea salt: to taste
- Ground black pepper: to taste
- Lemon-infused oil: 20 ml
- Lemon juice: 1 teaspoon
- Black truffles: 4 g
2
We toast the bread on a grill pan. Mix the greens with green peas, carrots, and olive lemon oil, reduce balsamic with honey. Then serve.
- White bread: 3 pieces
- Green salad leaves: 30 g
- Snap peas: 30 g
- Carrot: 20 g
- Lemon-infused oil: 20 ml
- Balsamic vinegar: 10 ml
- Lavender honey: 30 g
