Instructions
Make the truffle ponzu:
- Mix all the ingredients together in a jug or bottle
- Cover and leave to sit in the fridge for 24 hours before use
Prepare the beef:
- Thoroughly trim the beef fillet, removing any sinew (you can ask the butcher to do it for you when purchasing)
- Prepare an ice bath by putting some ice cubes in a bowl of cold water
- Put a heavy frying pan over a high heat and once it’s very hot sear the beef on all sides
- Submerge the beef fillet in the ice bath to halt the cooking
- Once cool, pat the beef dry with a new, clean tea towel and place in the fridge
Make the aubergine satay:
- Either char the aubergine over a gas flame, in the oven or in a barbecue grill
- Cook over a high heat, turning as necessary, until the skin is completely blackened and the inside of the aubergine is soft
- Remove from heat and leave until cool enough to handle
- Peel and discard the blackened skin, scraping off the flesh
- Finely chop the flesh of the aubergine
- In a small pan, heat a little oil and cook the shallot, chilli and garlic until soft but not browned
- Add the aubergine and peanuts and cook for 10 minutes
- Add the coconut milk and simmer gently for 10-15 minutes so that the mixture reduces and thickens
- At the end, stir in the soy sauce, coriander and chilli flakes
- Allow to cool for a while then transfer the mixture to a blender and purée until thick and smooth
- Put it in a piping bag ready for serving
Cook the edamame:
- Bring a large pan of salted water to a boil
- Add the edamame and cook for 2 minutes
- Drain and season generously with salt
- Tip into a serving dish and garnish with the red and green chillies and sesame seeds
To finish:
- Finely slice the shiitake mushrooms and jalapeño peppers
- Cut the black truffle into fine batons
- Slice the beef very thinly and arrange on serving plates
- Drizzle the truffle ponzu over the top
- Garnish with blobs aubergine satay plus the sliced shiitake, jalapeños and truffle batons
- Put a few sprigs of mustard cress on top of each pile and serve with the edamame