Beef Toro

• 1 cup frisee lettuce
• 1 tablespoon minced chives
• 1 tablespoon thinly sliced sour pickles (can be any vegetable)
• 3 scallions, sliced thin on the bias
• Salt and ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated daikon (a piece about 2 inches)
• 1/4 teaspoon Korean or other red chile paste
• 4 ounces hen-of-the-woods or oyster mushrooms, separated
• 1/2 pound beef deckle or fillet
• 1 inch-long piece fresh ginger
• 1/4 cup ponzu

1. In a bowl, combine frisee, chives, pickles and scallions.
2. Season with salt and pepper and toss with 1 tablespoon olive oil.
3. Set aside.
4. In a small dish, mix daikon and chile paste and set aside.
5. Toss mushrooms in a bowl with remaining oil, salt and pepper.
6. Have 4 salad-size plates ready.
7. Heat a heavy skillet, preferably cast iron, to very hot.
8. Sear mushrooms until lightly charred.
9. Divide mushrooms among the salad plates.
10. Keep pan on heat.
11. Season beef with salt and pepper.
12. If using fillet, cut the piece in half lengthwise (with the grain).
13. Sear beef on all sides until browned outside but still raw in the center.
14. Cut in 1/4-inch thick slices and arrange on the mushrooms.
15. Grate ginger on beef.
16. Top each portion with frisee salad, add dabs of daikon mixture and drizzle ponzu on top.
17. Serve.

frisee lettuce, chives, sour pickles, scallions, salt, extravirgin olive oil, korean, woods, beef, ginger, ponzu

Taken from cooking.nytimes.com/recipes/1014476 (may not work)