soy sauce1 tbsp
 sesame oil1 tbsp
 honey2 tsp
 garlic1 clove
finely minced
 black pepper
 beef tenderloin10 oz
highest quality, cold
  korean pear 1/3 whole
peeled and cut into matchsticks
 pine nuts2 tbsp
 egg yolk1 whole
organic, optional, could also use quail egg


small skillet
mixing bowl
chilled serving dish
To prep your mise en place, toast the pine nuts over medium heat in a small skillet. Toss for about 2 minutes until the pine nuts are fragrant and lightly browned. Reserve. Peel and cut the Korean (Asian) pear into matchsticks and reserve. Last, finely dice the beef with a sharp knife. Reserve in the fridge.
In the mixing bowl, whisk together the soy sauce, sesame oil, honey, garlic, and pepper.
Add the beef and stir to coat. You can also mix in a portion of the sliced pear if you wish at this point.
Transfer the beef to the chilled serving dish and garnish with the pine nuts and pear matchsticks.
Gently indent the top of the beef mound and gently place the yolk in the indentation. Serve the dish immediately. Mix the yolk into the meat table side.

Because I don't want to have to wash 2 separate cutting boards, I peel and cut the pear first, then I cut the meat. For extra credit, transfer the tartare into a ramekin then invert it onto the serving plate to give it some shape.


Marja Vongerichten's The Kimchi Chronicles