Carne Crudo all'Albese

A perfect starter for a white truffle feast that will wow your guests.

Course Appetizer
Cuisine Italian
Keyword meat, truffle
Prep Time 2 hours
Total Time 2 hours
Servings 4
Author Francois



  • 8 ounces beef tenderloin, very fresh hand chop finely
  • 1/2 lemon juiced
  • 1 clove garlic mashed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 anchovy filet chopped finely
  • to taste sea salt flakes
  • to taste black pepper
  • 2 teaspoons chopped chives


  • 8 slices brioche toasted
  • 8 shavings Parmesan
  • 1/4 cup truffle aioli see notes
  • 2 ounces white truffles brushed clean and sliced as thin as possible



  1. Hand chop 8 ounces of high grade and very fresh beef finely, though not as far as ground beef. Beef tenderloin makes a perfect choice because of how tender it is and mildness in flavor allows all the other flavors to marry well together.

  2. Squeeze half a lemon over your meat, then and add one clove of garlic finely chopped, a small spoonful of Dijon mustard, a tablespoon of extra virgin olive oil, one chopped anchovy, and sea salt and black pepper.

  3. Let sit for two hours then taste and adjust seasonings as necessary. Mix with chopped chives.


  1. Use a small ring-shaped mold to press the meat in on the center of a chilled plate. Drizzle with a touch more olive oil and garnish with shaved Parmesan and white truffles. Squirt truffle aioli around the meat in a decorative pattern.

  2. Pass toasted brioche and enjoy.

Recipe Notes

Some people have a phobia of eating raw meat or fish. The lemon juice actually cooks the meat and will hopefully remove that worrisome thought. I like to use brioche because of the delicate crumb and richness that plays perfect foil for earthy truffles. To make truffle aioli, mix a quarter cup of mayonnaise with super finely chopped truffles. I generally do it in a food processor and usually the day before so the truffle has time to permeate the mayonnaise thoroughly.