Beef fillet served with pear chutney and soba noodles*

Turnip and chanterelle gratin 364 of 520 Savoury Steak and Banana Rolls

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Category 379

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Autumn

Main courses

Meat

Naturally Brewed Soy Sauce

Stir-fry Sauce

Naturally Brewed Less Salt Soy Sauce

Preparation time: 1h

Marinating time: 12h

Calorific value (per portion): 6136 kJ / 1467 kcal

For the fillet:

800 g beef fillet
400 g miso paste (pale)
80 ml sake
160 ml Kikkoman naturally brewed soy sauce
2 egg yolks
80 ml milk
80 g sugar
a little vegetable oil for frying

Fort he pear chutney:

4 pears
2 shallots
200 g sugar
10 tbsp Kikkoman Stir-fry sauce
1 vanilla pod
2 tsp Cornflour

For the soba noodles:

2 shallots
80 ml Kikkoman naturally brewed soy sauce with 43% less salt
40 ml sweet wine
80 g sugar
4 tbsp roasted sesame seeds (black and white)
4 tbsp sesame oil
400 g soba noodles

Preparation

Cut the fillet into four equally sized pieces and sauté in hot vegetable oil. Mix the remaining ingredients together, add the pieces of meat while still warm and leave to marinate for approx. 12 hours.

To make the chutney, peel the pears and shallots and dice them finely. Then caramelise the sugar in a pan, add the shallots and pears, stir quickly and add the stir-fry sauce. Add the vanilla pod and simmer for approx. 10 minutes. Then bind with a little cornflour. If necessary, season with a little additional stir-fry sauce. Leave to cool.

To prepare the noodles, peel the shallots, dice finely and blanche in boiling water. Then mix together with the remaining ingredients into a marinade. Cook the soba noodles in salted water, mix with the marinade and leave to marinate for 10 minutes.

In the meantime, remove the fillet from the marinade and fry on both sides again, turning frequently. Then place on a tray and keep warm.

Slice the fillets. Put a ring of chutney on each plate. Roll up the soba noodles on a fork and decoratively arrange the fillet slices on top. Cover with marinade if desired and garnish with fresh coriander.