CARNE CRUDA WITH ANCHOVY AND GARLIC
Some people will tell you that it's okay to make carne cruda, known as "steak tartare" in fancy French circles, in a food processor. Sorry, no go. You don't chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find-the best olive oil, the best imported anchovies-to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you're serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.
Yield serves 4 as a first course
Number Of Ingredients 7
Steps:
- Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed. Wrap the meat tightly in plastic and freeze overnight.
- Mash the garlic with the flat side of a chef's knife, then chop until puréed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon into the bowl. Add the olive oil and stir to blend.
- Remove the meat from the freezer and unwrap. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips. Cut across the strips to form a fine dice.
- Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich. Toss gently. Season to taste with salt and pepper and serve.
- Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center. Separate an impeccably fresh egg and gently place the yolk in the well.
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