Kobe beef with smoked eel and coral sauce
- Kobe beef fillets
- Smoked eel fillets
- Hazelnut butter
- Corail d'oursins (sea urchin sauce)
- Wild mushroom stir-fry (girolles, black trumpet, chanterelle mushrooms, etc)
Trim a Kobe beef fillet and cut it into uniform slices, lengthwise. Alternate a slice of beef with a layer of smoked eel fillet. Tie up the meat construction with eel skin.
Caramelize the roast with hazelnut butter, basting it regularly, and finish its cooking at a low oven temperature.
Meanwhile, make a sauce with beef trimmings of the filet, reducing its consistency and adding some some coral sea urchin sauce.
To plate, arrange the sliced meat and decorate it with a splash of the sauce, and garnish with the stir-fried wild mushrooms.