Hawaiian Grown Sterling Silver Beef Tenderloin Sashimi

To make a citrus oroshi, combine shredded daikon, lemon juice and red chili paste into a blender or food processor and puree until smooth. Re-season with salt, lemon juice or chili paste to taste. Refrigerate and reserve for later. Pre-heat a small saute pan on high heat while you season your tenderloin filet with the steak seasoning. Be aggressive with the seasoning, some will fall off during the searing of the beef. Once the pan is almost smoking hot, use caution and sear both sides of the beef tenderloin until you achieve a dark brown color on both sides. Do not sear the beef tenderloin for longer then 2 minutes on each side unless you are looking to serve a sashimi cut with less raw content. Once you have seared your beef to your liking, rapidly cool the beef in the refrigerator or even in your freezer for several minutes to firm up the beef for easier slicing and a refreshing taste temperature. Organize all of the garnishes close to your prep area. Once your beef has cooled down, try to slice it as thin as possible. If you can get closer to 20 + slices per pound of cooked beef, thats good. Don't worry too much going against or with the grain of the meat like other cuts of beef. Tenderloin is so soft, any way you cut it will still be tender, hence its name. So slice it however you feel most comfortable. Remember to always use a sharp knife with caution. Layer each slice of tenderloin with a piece of cucumber and repeat until you have completed a desired pattern on the plate you are using (for visual reference watch the beef sashimi video on youtube). Place the trimmed kaiware spouts in the center of your beef and cucumber pattern. Re-adjust the shape of your plate up pattern if you need to. Start "studding" or sprinkling each flavor/garnish toppings evenly around the entire beef and cucumber pattern. Start with with these ingredients in this order layered from the bottom up: vinaigrette, citrus oroshi, minced garlic, green onion, sesame seeds- and last, lemon juice. Drizzle some vinaigrette over the kaiware sprouts as well. You can re-chill your entire dish if you like or just serve it immediately after you finish plating.