METHOD:

Procedure:
1. Clean the Kobe beef tenderloin of any sinew.
2. Slice Kobe beef on a slicing machine paper thin or as thin as possible by hand.
3. Line the entire bottom of a plate with the sliced Kobe beef. You should have 2 ounces per plate for four plates.
4. Wrap plates with plastic wrap and keep cold until needed.
5. Dice Bacon into ¼” pieces and cook until crispy. Drain bacon and place on paper towels to absorb any extra bacon fat.
6. Dice heirloom tomatoes into ¼” piece and place in stainless steel bowl.
7. Dice shallot into ¼” pieces and place in stainless steel bowl with heirloom tomatoes.
8. Combine the bacon with heirloom tomatoes.
9. Add extra virgin olive oil to tomatoes, bacon and shallot. Season with sea salt and fresh ground black pepper to taste. Reserve this mixture for plating.
10. To plate: pull Kobe beef from refrigerator and season with sea salt and fresh ground black pepper.
11. Garnish with tomato bacon compote.
12. Drizzle beef with extra virgin olive oil.
13. Garnish plate with micro arugula and serve.

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