Warm Kobe Beef with Truffle Tea
- Total: 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.