Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. Remove from the freezer and slice thinly using a sharp knife.

Seasoning

Arrange the beef slices on a serving plate and sprinkle salt and black pepper evenly over the slices.

Mock X.O. Sauce

Making the Sauce

In a medium saucepan, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant. Stir in dried scallops and chili flakes, cooking until the scallops are soft. Add soy sauce and simmer for 10 minutes. Remove from heat and let cool.

Yuzi Mirin Glaze

Combining Ingredients

In a small bowl, mix together yuzu juice, mirin, and sugar until well combined. Set aside.

Pickled Orange Segments

Pickling Process

In a small saucepan, combine white vinegar and sugar. Bring to a simmer until sugar dissolves. Pour over the segmented oranges and let sit for at least 30 minutes.

Crunchies

Preparing Crunchies

In a skillet over medium heat, toast panko breadcrumbs and sesame seeds together until golden brown. Add salt and mix well.

Assembly

Final Presentation

Drizzle the Yuzi Mirin Glaze over the beef carpaccio, top with Mock X.O. Sauce, arrange pickled orange segments, and finish with a sprinkle of crunchies.