Italian carne cruda

This dish from Piedmont is only one of dozens from a section of this lovely country known for outstanding cuisine. Try it and you'll quickly become convinced.

1. Squeeze the lemons, mince the anchovy, and crush the garlic, then set aside.
2. Shave the mushrooms into a small bowl.
3. Sear the outside of the fillet to kill any surface bacteria. Then, remove from heat and let cool.
4. Trim off the cooked portion. Chop the meat very finely and mix with the lemon juice in a large bowl.
5. Allow the meat to soak up the juice for about 10 minutes, then sprinkle on the garlic. Allow to sit for another 10 minutes and remove the garlic.
6. Place it on a serving dish and sprinkle on the minced anchovy. Then top with the truffle.