Tataki Of Beef Tenderloin With Pickles, Mushrooms & Ponzu

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1/2 cup citrus juice, such as Sudachi, yuzu and/or lemon

1/2 cup low-sodium soy sauce

3 tablespoons mirin, alcohol burned off (see Notes)

1 tablespoon rice vinegar

1 1/2-inch piece of kombu

2 tablespoons bonito flakes

1 1/2 cups shimeji mushrooms, stem base removed

Kosher salt

1 1/2 pounds beef tenderloin, trimmed of silver skin and any fat

1 teaspoon freshly cracked black pepper

1 tablespoon untoasted sesame oil (see Note)

Meyer Lemon-Turnip Pickles (see recipe in article link)

Olive oil

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