Carne Crudo

Created and prepared by Chef Cullen Campbell of Crudo in Pheonix.

Difficulty Level
Medium

Cook Time
30min.

Ingredients

  • 8 oz. Dietz & Watson Soppressata
  • 8 oz. Dietz & Watson Originals Genoa Salami
  • 2 lbs. Beef Tenderloin
  • 4 tbsp. Dietz & Watson Stone Ground Mustard
  • 4 tbsp. Balsamic
  • 1 Red Onion, diced
  • 5 tbsp. Olive Oil
  • Garnish Dietz & Watson Gourmet Sweet Horseradish Pickles, diced

Directions

  1. 1 Run the Dietz & Watson Soppressata, Dietz & Watson Originals Genoa Salami, and calabrese through a meat grinder.
  2. 2 Dice beef tenderloin and red onion.
  3. 3 Mix the ground salami, red onion, and beef with Dietz & Watson Stone Ground Mustard, balsamic, and olive oil.
  4. 4 Mold the carne mixture on a plate. Garnish with Dietz & Watson Gourmet Sweet Horseradish Pickles and grilled bread.