Equipment
Ingredients
Broth Base
- 1000 ml water
- 1 dried kombu
- 12 shiitake mushrooms
- 1 garlic, peeled and smashed
- 15 g ginger, peeled and finely chopped
- 60 ml soy sauce
- 60 ml mirin
- 10 g sugar
- 2 g salt
Compound Butter
- 150 g unsalted butter, softened
- 3 anchovies, chopped
- 6 g curly leaf parsley, chopped
- 6 g mixed coloured seaweed, chopped
Beef and Assembly
- 15 ml vegetable oil
- 600 g beef fillet steaks
- 100 g mushrooms, cleaned
- 6 g watercress, leaves
- 3 g mixed coloured seaweed, fresh or rehydrated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1337 kcal
- Protein
- 79 g
- Carbohydrates
- 71 g
- Fat
- 87 g
- Fiber
- 8 g
- Sugar
- 19 g
- Sodium
- 2270 mg
- Saturated Fat
- 45 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 30 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 349 mg
- Potassium
- 2141 mg
- Calcium
- 127 mg
- Iron
- 10.4 mg
- Magnesium
- 159 mg
- Phosphorus
- 948 mg
- Zinc
- 15.2 mg
- Vitamin A
- 543 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 2.7 mcg
- Vitamin E
- 4.2 mg
- Vitamin K
- 79 mcg
- Vitamin B6
- 2.6 mg
- Vitamin B12
- 10.8 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 2.04 mg
- Niacin
- 27.0 mg
- Folate
- 144 mcg
- Water
- 823 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine 400ml water with the kombu and 12 shiitake mushrooms in a bowl.
Let the mixture steep at room temperature for 24 hours.
Strain the liquid through a muslin-lined sieve into a bowl and discard the solids.
Mix the softened butter, chopped anchovies, 6g parsley, and 6g seaweed in a bowl until combined.
Roll the butter into a log using cling film and refrigerate for 1 hour or until firm.
Add the strained liquid, garlic, ginger, soy sauce, mirin, sugar, and 600ml water to a saucepan.
Bring the broth to a simmer over medium heat and season with salt; keep warm.
Heat oil in a frying pan over high heat and sear beef steaks until browned on all sides but rare in the center (approx. 52°C/125°F).
Place the beef on a plate and top each steak with two slices of the chilled butter to rest.
Add the 100g mushrooms and 3g garnish seaweed to the warm broth.
Slice the rested beef fillets diagonally and divide between two serving bowls.
Ladle the broth over the beef and garnish with watercress.
Chef's Notes
- For the clearest broth, ensure the kombu is wiped clean with a damp cloth rather than washed, as this preserves its natural umami-rich coating.
- When searing the beef, a very hot pan is crucial to achieve a beautiful crust without overcooking the interior. Use a meat thermometer for accuracy.
- The compound butter can be made ahead of time and kept chilled. Slice it into discs before serving to allow for quick melting over the hot beef.
- Taste and adjust the salt in the broth at the very end of cooking, as the soy sauce and anchovy butter will also contribute salinity.
Storage
Refrigerator: 2 days — Store broth and butter separately; beef should be consumed immediately.
Freezer: 1 month — Butter can be frozen; broth and beef do not freeze well.
Reheating: Gently warm broth on stovetop; do not boil sliced beef.
Troubleshooting
Beef is tough or overcooked
Cause: The pan was not hot enough or the meat was cooked for too long.
Fix: Cannot be fixed.
Prevention: Ensure the pan is smoking hot before adding the beef and use a meat thermometer.
Cultural Context
This dish is a modern fusion, drawing inspiration from Japanese dashi broth principles, particularly the use of kombu and shiitake for umami depth, and French compound butter techniques. It reinterprets traditional broth-making into an elegant, clear soup suitable for contemporary dining.
