Warm Kobe Beef with Truffle Tea

Total Time:
30 min
Prep:
10 min
Cook:
20 min
Ingredients
  • 8 ounces Kobe beef
  • 2 cups white mushrooms, chopped
  • 1 cup portobello mushrooms, chopped
  • 1/2 yellow onion, chopped fine
  • Vegetable oil, for sauteing
  • 2 Idaho potatoes, peeled and diced
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • Garnish: 2 sprigs thyme
  • Truffle Tea:
  • 2 cups dried shiitake mushrooms
  • 1 cup dried citrus tea leaves
  • 1 quart water
  • 1 shallot, chopped
  • 1 stalk lemon grass
  • 1 (3-inch) piece of ginger
  • 1 cup Bonito flakes
  • 2 tablespoons soy
  • 1 sheet kelp
  • 1/2 cup sherry
  • 1 to 2 teaspoons truffle oil (1 drop in each cup before serving)
Directions
  • Preheat oven to 350 degrees F.

  • Slice the beef thinly and pound to flatten. Set aside in the refrigerator. Saute the white and portobello mushrooms together with yellow onion in cooking oil. Add the potatoes and 1 teaspoon olive oil and continue to cook until browned and tender. Season with salt and pepper and cool slightly.

  • Take the beef and place some potato mixture onto the center of each slice. Roll to make roulade. Bake the rolls in the preheated oven for about 2 minutes.

Truffle Tea:
  • Take half of the dried shiitake mushrooms and place in blender or food processor. Blend into fine powder. Mix powder with tea and set aside.

  • Bring water to a boil. Add shallot, lemon grass, ginger, Bonito flakes, soy, remaining dried mushrooms and kelp. Let simmer for 5 minutes. Add in 1/2 of tea mixture. Let steep for 5 minutes and strain.

  • Place remaining tea mixture into a tea ball or filter. Immediately before serving pour sherry into liquid and liquid into teapot fitted with filter.

  • Place 1 to 2 drops truffle oil into each serving cup. Pour tea from pot into cup and serve on side of Kobe beef.


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