Beef fillet, kombu and shiitake mushroom broth recipe
 The beef for this broth is flavoured with a deeply umami seaweed butter. You will need to soak the dried kombu and dried mushrooms overnight for the broth. 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed1 knob fresh ginger, peeled and finely chopped4 tbsp soy sauce4 tbsp mirin 2 tsp caster sugar salt 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed 1 knob fresh ginger, peeled and finely chopped 4 tbsp soy sauce 4 tbsp mirin 2 tsp caster sugar salt 150g/5½oz salted butter 3 anchovy fillets, chopped2 tbsp chopped curly leaf parsley2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) 150g/5½oz salted butter 3 anchovy fillets, chopped 2 tbsp chopped curly leaf parsley 2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) dash oil2 x 300g/10½oz beef fillet steaks100g/3½oz mixed oriental mushrooms, cleaned2 tbsp baby or micro watercress leaves, to garnish1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) dash oil 2 x 300g/10½oz beef fillet steaks 100g/3½oz mixed oriental mushrooms, cleaned 2 tbsp baby or micro watercress leaves, to garnish 1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) Method To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms.To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge.To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm.To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside.Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe.Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. Recipe tips To rehydrate the seaweed, soak in a bowl of cold water according to packet instructions (normally 5–10 minutes) and then chop in preparation for the recipe.