Beef tataki with aubergine satay, shiitake and truffle ponzu
Ingredients
Serves 2
For the beef tataki:
- 1 beef fillet
- 125g fresh shiitake mushrooms
- 2 jalapeño peppers
- 1 black truffle
- 1 punnet mustard cress
For the truffle ponzu:
- 5 tbsp yuzu soy dressing
- 3 tbsp mirin
- 2 tbsp yamasa soy
- 2 tbsp white truffle oil
- 1 tbsp olive oil
- 1 tsp truffle juice
- 1 tsp ginger juice
- 15g yuzu miso
- 15g shallot, finely chopped
- 1 clove garlic, crushed
For the aubergine satay:
- 1 large aubergine
- 1 tsp oil
- ½ red chilli, finely chopped, seeds removed
- ¼ banana shallot, finely chopped
- ½ garlic clove, finely chopped
- 50g salted peanuts
- 100ml coconut milk
- 20ml soy sauce
- 1 tsp chopped coriander
- pinch of dried red chilli flakes
For the edamame:
- 4 handfuls edamame
- salt
- 1 red chilli
- 1 green chilli
- 1-2 tsp toasted sesame seeds
Cooking 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