Kobe beef steak with baked Eringi mushrooms

Serves

This multi-layered dish with beef steak and vege- tables is a fresh reworking of a traditional dish.

This multi-layered dish with beef steak and vege- tables is a fresh reworking of a traditional dish.

1 large eringi mushroom
10g black truffle, thinly sliced
1 garlic clove, finely chopped
1 tablespoon plus 1 teaspoon sake [e acute]
flaked salt
shichimi togarashi
3 tablespoons olive oil
1 tablespoon yuzu juice, a little soy sauce
150g Kobe beef fillet
sea salt, black pepper
Simple jalapeno salsa:
1 jalapeno chilli, 75g red onion
3 teaspoons extra virgin olive oil
3 tablespoons lemon juice

1) Preheat the oven to 400F (200C, gas 6). Slice the mushroom (aim to slice one mushroom into about seven or eight thin slices). Put these on an ovenproof tray together with the black truffle slices, chopped garlic, sake, salt and pepper, and shichimi togarashi. Blend with the olive oil. Pour over the yuzu juice and soy sauce, cover with foil and bake for 15-20 minutes.

2) Heat a dry ovenproof frying pan. Season the beef with salt and pepper, brown on all sides, then place in the hot oven for eight minutes, turning it over halfway through. Remove from the oven, wrap the cooked beef in foil and set aside for five minutes.

3) Make the simple jalapeno salsa: finely chop the jalapeno and red onion and place in a bowl. Add the extra virgin olive oil and lemon juice and mix well.

4) Before combining the ingredients, preheat a griddle, unwrap the beef and reheat the browned surfaces on the griddle, cut the beef into six slices.

5) Empty all the juices collected from the mushrooms on to the serving plates, and arrange the sliced beef on the juices. Spoon the jalapeno

salsa over the meat. Serve accompanied by whichever vegetables you fancy (such as boiled haricot beans ) and season with the flaked salt.

NOBU'S NOTE: Cook the steak medium-rare. The finest meat needs minimal cooking. In this case the sauce is provided by the eringi juices.