Make the truffle ponzu:
- Mix all the ingredients together in a jug or bottle, cover and leave to sit in the fridge for 24 hours before use.
Prepare the beef:
- Thoroughly trim the beef fillet, removing any sinew. Ideally ask the butcher to do it for you when purchasing.
- Put a heavy frying pan over a high heat and once it’s very hot, sear the beef on all sides.
- Prepare an ice bath by putting some ice cubes in a bowl of cold water and submerge the beef fillet to halt the cooking.
- Once cool, pat the beef dry and place in the fridge.
Make the aubergine satay:
- You can char the aubergine over a gas flame, in the oven or in a barbecue grill. Cook over a high heat, turning as necessary, until the skin is completely blackened and the inside of the aubergine is soft.
- Remove and leave until cool enough to handle.
- Peel and discard the blackened skin, scraping off the flesh. Finely chop the flesh.
- In a small pan, heat a little oil and cook the shallot, chilli and garlic until soft but not browned. Add the aubergine and peanuts and cook for 10 minutes.
- Add the coconut milk and simmer gently for 10-15 minutes so that the mixture reduces and thickens. At the end, stir in the soy sauce, coriander and chilli flakes.
- Allow to cool for a while then transfer the mixture to a blender and purée until thick and smooth. Put it in a piping bag ready for serving, if you like.
Cook the edamame:
- Bring a large pan of salted water to a boil. Add the edamame and cook for 2 minutes. Drain and season generously with salt.
- Tip into a serving dish and garnish with the red and green chillies and sesame seeds.
- Finely slice your shitake mushrooms and jalapeño peppers. Cut the black truffle into fine batons.
- Slice the beef very thinly and arrange on serving plates. Drizzle the truffle ponzu over the top.
- Garnish with blobs aubergine satay plus the sliced shitake, jalapeños and truffle batons. Put a few sprigs of mustard cress on top of each pile and serve with the edamame.