Steak tartare, in some Asian way.

I know that steak tartare gets a really bad rep these days. I understand why. I really do. But I don't think people should fear tartare. Yeah, it's uncooked, but hey, so is celery. Ok, that's a bad analogy. Let's just get to making food.

What ya need:

• 1 Asian pear, cored, quartered
• 1 1/4 teaspoons fresh lemon juice
  
• 2 tablespoons finely chopped scallions
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame seeds
  
• 1 1/2 teaspoons toasted sesame oil
• 1 garlic clove, grated
• 1/8 teaspoon ground black pepper
• 8 oz of high quality filet mignon, cut into 1/8" cubes
• Kosher salt
• 2" pieces of chives

Ok, so:
Peel one pear quarter and cut it into tiny cubes. Throw those in a bowl and toss with 1/4 teaspoon lemon juice. Cut the remaining pear quarters into thin slices and toss those with one teaspoon of lemon juice and set aside.

Now take the scallions, the soy sauce, one teaspoon of the sesame seeds, the sesame oil, garlic and pepper and put them in a bowl. Whisk that all together. Now add the filet and the pear cubes and gently toss that all together. Season that lightly with salt.

Ok, grab those pear slices from earlier and plate them. Neatly spoon your tartare mixture (the stuff in the bowl you just gently tossed) on those pear slices. Sprinkle the remaining sesame seeds on top of the tartare and garnish with the 2" pieces of chives.