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Korean Steak Tartare

['1 Asian pear, cored, quartered', '1 1/4 teaspoons fresh lemon juice, divided', '2 tablespoons finely chopped scallions', '2 tablespoons reduced-sodium soy sauce', '2 teaspoons toasted sesame seeds, divided', '1 1/2 teaspoons toasted sesame oil', '1 garlic clove, finely grated', '1/8 teaspoon freshly ground black pepper', '8 ounces filet mignon, cut into very small cubes (about 1/8")', 'Kosher salt', '2" pieces of chives']

Peel 1 pear quarter; cut into very small cubes (about 1/8"). Place in a small bowl and toss with 1/4 teaspoon lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 teaspoon lemon juice.
Whisk scallions, soy sauce, 1 teaspoon sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt.
Neatly spoon tartare over pear slices. Sprinkle with remaining 1 teaspoon sesame seeds and garnish with chives.

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