Goat Crudo with Porcini Mushrooms and Arugula

Name: Goat Crudo with Porcini Mushrooms and Arugula
Total time: 50 min
Yield: Serves 4
Cuisine: italian
Ingredients: 12 ounces lean goat tenderloin (lamb or beef can be substituted); Arugula, a generous handful, washed and dried; Extra-virgin olive oil; 1 Meyer lemon; Kosher salt; 8 ounces fresh porcini mushrooms (button mushrooms can be substituted); Freshly ground black pepper; Pinch of cayenne pepper; 8 thin slices rustic bread, toasted over a fire if possible

By Anthony Tassinello

Total Time: 20 minutes, plus 30 minutes' freezing
Rating: 3(7)
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Ingredients

Yield:Serves 4

12ounces lean goat tenderloin (lamb or beef can be substituted)
Arugula, a generous handful, washed and dried
Extra-virgin olive oil
1Meyer lemon
Kosher salt
8ounces fresh porcini mushrooms (button mushrooms can be substituted)
Freshly ground black pepper
Pinch of cayenne pepper
8thin slices rustic bread, toasted over a fire if possible

Ingredient Substitution Guide

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Preparation

Step 1
Place the meat in the freezer for about 30 minutes. This will allow for easier slicing. Carefully slice ¼-inch pieces from the very cold meat, discarding any connective tissue or sinewy bits. Chop the sliced meat finely. Transfer to a bowl, cover and refrigerate.
Step 2
Just before serving, dress the arugula with olive oil, a squeeze of Meyer lemon juice and a pinch of salt. Make a bed of arugula on a small platter. Clean the mushrooms and slice them paper-thin. Scatter the mushroom slices over the arugula.
Step 3
Remove the prepared meat from the refrigerator. Season generously with salt, pepper, a generous pinch of cayenne pepper and 1 tablespoon of the olive oil. Stir, taste and adjust seasoning. Place the seasoned meat in the center of the bed of mushrooms and arugula, flattening it slightly into a disk shape. Carefully top the crudo with the raw egg yolk and garnish with a generous grind of black pepper and a squeeze of lemon. Line the platter with the toasted bread. Drizzle the entire dish with more olive oil if desired.
Step 4
When ready to serve, evenly mix the egg yolk into the goat crudo. To build a toast, top it with the crudo, then the arugula and porcini.