Beef tartare and puffed rice chips

Ingredients

• 10.6 oz beef tenderloin (filet mignon)
• 1 small shallot, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp capers, roughly chopped
• Zest of 1 lime
• 1 tbsp toasted sesame oil
• 1 tbsp extra virgin olive oil (your best quality)
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp Sambal Oelek hot sauce
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp Maldon salt
• Freshly ground black pepper, to taste
• 1 tsp cornstarch
• 1 tbsp water
• 1/4 cup sunflower oil (Bella del Sol recommended)
• 3 round rice paper sheets (Blue Dragon brand)
• 6 rectangular nori sheets
• Lime wedges
• Freshly grated horseradish (about 5 ml/1 tsp per serving)
• Toasted sesame seeds (about 5 ml/1 tsp per serving)
• A drizzle of sesame oil
• Sunflower sprouts (optional)