Warm Kobe Beef with Truffle Tea Recipe

Name: Warm Kobe Beef with Truffle Tea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Kobe beef; 2 cups white mushrooms, chopped; 1 cup portobello mushrooms, chopped; 1/2 yellow onion, chopped fine; Vegetable oil, for sauteing; 2 Idaho potatoes, peeled and diced; 1 teaspoon olive oil; Salt and pepper, to taste; Garnish: 2 sprigs thyme; 2 cups dried shiitake mushrooms; 1 cup dried citrus tea leaves; 1 quart water; 1 shallot, chopped; 1 stalk lemon grass; 1 (3-inch) piece of ginger; 1 cup Bonito flakes; 2 tablespoons soy; 1 sheet kelp; 1/2 cup sherry; 1 to 2 teaspoons truffle oil (1 drop in each cup before serving)

Servings: persons

8 ounces Kobe beef
2 cups white mushrooms, chopped
1 cup portobello mushrooms, chopped
1/2 yellow onion, chopped fine
Vegetable oil, for sauteing
2 Idaho potatoes, peeled and diced
1 teaspoon olive oil
Salt and pepper, to taste
Garnish: 2 sprigs thyme
2 cups dried shiitake mushrooms
1 cup dried citrus tea leaves
1 quart water
1 shallot, chopped
1 stalk lemon grass
1 (3-inch) piece of ginger
1 cup Bonito flakes
2 tablespoons soy
1 sheet kelp
1/2 cup sherry
1 to 2 teaspoons truffle oil (1 drop in each cup before serving)

1
Preheat oven to 350 degrees F.
2
Slice the beef thinly and pound to flatten.
3
Set aside in the refrigerator.
4
Saute the white and portobello mushrooms together with yellow onion in cooking oil.
5
Add the potatoes and 1 teaspoon olive oil and continue to cook until browned and tender.
6
Season with salt and pepper and cool slightly.
7
Take the beef and place some potato mixture onto the center of each slice.
8
Roll to make roulade.
9
Bake the rolls in the preheated oven for about 2 minutes.
10
Take half of the dried shiitake mushrooms and place in blender or food processor.
11
Blend into fine powder.
12
Mix powder with tea and set aside.
13
Bring water to a boil.
14
Add shallot, lemon grass, ginger, Bonito flakes, soy, remaining dried mushrooms and kelp.
15
Let simmer for 5 minutes.
16
Add in 1/2 of tea mixture.
17
Let steep for 5 minutes and strain.
18
Place remaining tea mixture into a tea ball or filter.
19
Immediately before serving pour sherry into liquid and liquid into teapot fitted with filter.
20
Place 1 to 2 drops truffle oil into each serving cup.
21
Pour tea from pot into cup and serve on side of Kobe beef.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 ounces Kobe beef, 2 cups white mushrooms, chopped, 1 cup portobello mushrooms, chopped, 1/2 yellow onion, chopped fine, and more.

Yes, Warm Kobe Beef with Truffle Tea falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Warm Kobe Beef with Truffle Tea

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions