750 g butter
30 ml (2 Tbs) soy sauce
1 Tbs mirin
300 g fermented konbu (available from Japanese grocer)
150 g koji (available from Japanese grocer)
4 eye fillet steaks about 180 g each
150 g konbu butter
Salt and pepper
1 Tbs oil
Dash of soy sauce
4 handfuls beansprouts
Small handful garlic chives cut into 1 cm lengths
2 cloves garlic
Small handful chives, finely chopped
Pre-soften butter and mix together all ingredients until well blended.
Season steaks before pan frying until medium rare. Rest the beef.
In a separate pan, saute the garlic, followed by the beansprouts and garlic chives, with a touch of soy and salt and pepper, for 1 minute.
Heat the knob of butter in the beef pan, add the beef and coat with the butter.
Slice the beef thinly. Place the beansprouts on a plate and fan out the beef slices. Pour the konbu butter sauce over the beef and garnish with chopped chives.
Recipe provided by Ocha