Korean Steak Tartare

• 1 Asian pear, cored, quartered
• 1 1/4 teaspoons fresh lemon juice, divided
• 2 tablespoons finely chopped scallions
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons toasted sesame seeds, divided
• 1 1/2 teaspoons toasted sesame oil
• 1 garlic clove, finely grated
• 1/8 teaspoon freshly ground black pepper
• 8 ounces filet mignon, cut into very small cubes (about 1/8")
• Kosher salt
• 2" pieces of chives

1. Peel 1 pear quarter; cut into very small cubes (about 1/8"). Place in a small bowl and toss with 1/4 teaspoon lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 teaspoon lemon juice.
2. Whisk scallions, soy sauce, 1 teaspoon sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt.
3. Neatly spoon tartare over pear slices. Sprinkle with remaining 1 teaspoon sesame seeds and garnish with chives.

asian pear, lemon juice, scallions, soy sauce, sesame seeds, sesame oil, garlic, freshly ground black pepper, filet, kosher salt, chives

Taken from www.epicurious.com/recipes/food/views/korean-steak-tartare-367760 (may not work)