Beef Tartare

• 8-10 oz tenderloin (See Chef's Tips)
• 1.5 tbsp japanese mayo
• 1.5 tbsp gochujang
• 1 tsp mirin
• 1 tsp tamari
• 1 tsp sesame oil
• 1.5 tbsp chives
• 1 lemon (zest)
• Sliced serranos
• 1 tbsp toasted sesame seeds
• 1 cup calrose or sushi rice (I cooked mine on a rice cooker, so followed those directions)
• 2 tbsp rice vinegar
• 1/2 tbsp cane sugar
• Pinch of salt

Prepare Rice Ahead

1. 1

   Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar

2. 2

   Put parchment paper into a large mold or a couple smaller ones and press the cooked rice into it really well until about 3/4 inch thickness. Cover and let sit in the freezer for 1 hr 30 min-2 hours. The idea is to have it pretty hard but not frozen solid.

3. 3

   Put the whole steak in the freezer about 30 minutes before slicing as well as the knife you will be using.

Crispy Rice and Steak Tartare

1. 4

   Cut the rice into small squares

2. 5

   Fry the rice until golden, about 10 min total. Try not to disturb them too much. You want them to be able to sear and hold their shape. Yields about 8-10 squares

3. 6

   Chop the tenderloin pretty small by hand and drizzle with olive oil

4. 7

   Add the beef to a bowl with the mayo, gochujang, mirin, tamari, sesame seeds, sesame oil, chives and lemon zest

5. 8

   Spoon the tartare onto the rice and top with serranos. Enjoy with a tamari, lemon and scallions sauce and that is it!