Carne Cruda with Anchovy and Garlic - tenderloin

Method

• 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 chefs knife, then chop until pureed 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.