Ingredients
 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

cookware

small skillet
mixing bowl
chilled serving dish
1
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.
2
In the mixing bowl, whisk together the soy sauce, sesame oil, honey, garlic, and pepper.
3
Add the beef and stir to coat. You can also mix in a portion of the sliced pear if you wish at this point.
4
Transfer the beef to the chilled serving dish and garnish with the pine nuts and pear matchsticks.
5
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.
Notes

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.

Source

Marja Vongerichten's The Kimchi Chronicles