Instructions

Make the truffle ponzu:

1. Mix all the ingredients together in a jug or bottle
2. Cover and leave to sit in the fridge for 24 hours before use

Prepare the beef:

1. Thoroughly trim the beef fillet, removing any sinew (you can ask the butcher to do it for you when purchasing)
2. Prepare an ice bath by putting some ice cubes in a bowl of cold water
3. Put a heavy frying pan over a high heat and once it’s very hot sear the beef on all sides
4. Submerge the beef fillet in the ice bath to halt the cooking
5. Once cool, pat the beef dry with a new, clean tea towel and place in the fridge

Make the aubergine satay:

1. Either char the aubergine over a gas flame, in the oven or in a barbecue grill
2. Cook over a high heat, turning as necessary, until the skin is completely blackened and the inside of the aubergine is soft
3. Remove from heat and leave until cool enough to handle
4. Peel and discard the blackened skin, scraping off the flesh
5. Finely chop the flesh of the aubergine 
6. In a small pan, heat a little oil and cook the shallot, chilli and garlic until soft but not browned
7. Add the aubergine and peanuts and cook for 10 minutes
8. Add the coconut milk and simmer gently for 10-15 minutes so that the mixture reduces and thickens
9. At the end, stir in the soy sauce, coriander and chilli flakes
10. Allow to cool for a while then transfer the mixture to a blender and purée until thick and smooth
11. Put it in a piping bag ready for serving

Cook the edamame:

1. Bring a large pan of salted water to a boil
2. Add the edamame and cook for 2 minutes
3. Drain and season generously with salt
4. Tip into a serving dish and garnish with the red and green chillies and sesame seeds

To finish:

1. Finely slice the shiitake mushrooms and jalapeño peppers
2. Cut the black truffle into fine batons
3. Slice the beef very thinly and arrange on serving plates
4. Drizzle the truffle ponzu over the top
5. Garnish with blobs aubergine satay plus the sliced shiitake, jalapeños and truffle batons
6. Put a few sprigs of mustard cress on top of each pile and serve with the edamame