To incorporate immunity with beef tenderloin, I immediately thought of gut health and the benefits of naturally fermented vegetables. I absolutely love using kimchi and its juice in cooking.
2 ½ lb beef tenderloin, cut into small dice
5 Tbsp daikon kimchi brunoise
5 Tbsp rice vinegar
5 Tbsp dijon mustard
5 Tbsp shallot brunoise
1 cup kimchi juice
5 Tbsp chopped capers
5 Tbsp finely sliced chives
salt and fresh ground black pepper, to taste
40 large butter lettuce leaves
6 Tbsp furikake seasoning
Fold all ingredients together except butter lettuce and 1 Tbsp furikake. Cover and refrigerate.
For each serving, gently pack 4 oz tartare in a 2-in ring mold slightly off center of each plate. Garnish with a pinch of furikake. Arrange 4 large leaves of butter lettuce fanned out above tartare.