Carne Cruda with Anchovy and Garlic

• 12 ounces trimmed New York strip or tenderloin
• 3 cloves Preserved Garlic (page 217)
• 4 anchovy fillets
• 1/2 lemon
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• Kosher salt and freshly cracked black pepper

1. Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed.
2. Wrap the meat tightly in plastic and freeze overnight.
3. Mash the garlic with the flat side of a chefs knife, then chop until pureed and put into a bowl.
4. Chop the anchovy fillets very finely and add to the garlic.
5. Using a grater, zest the lemon into the bowl.
6. Add the olive oil and stir to blend.
7. Remove the meat from the freezer and unwrap.
8. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips.
9. Cut across the strips to form a fine dice.
10. Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich.
11. Toss gently.
12. Season to taste with salt and pepper and serve.
13. Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center.
14. Separate an impeccably fresh egg and gently place the yolk in the well.

tenderloin, garlic, anchovy, lemon, extravirgin olive oil, water, kosher salt

Taken from www.epicurious.com/recipes/food/views/carne-cruda-with-anchovy-and-garlic-383819 (may not work)