Beef Consomme With Cilantro
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Beef Consomme With Cilantro
Yield: 6 servings
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8
cups clear Supreme Chicken Broth (see recipe), strained
- 1
-
1
pound prime-quality beef filet (eye fillet) trimmed of excess
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Freshly-ground black pepper to taste
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½
bunch cilantro including stems washed well, dried and chopped into 1" lengths
In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently while you slice the beef.
Slice the filet in half lengthwise and lay the open side down on a cutting board. Cut evenly on the diagonal into slices ¼-inch thick.
Add the beef to the broth, and bring to a boil over medium heat. Reduce the heat to low and simmer for 1 minute. Adjust for seasoning, adding salt and pepper, if desired.
Add the cilantro, stir gently once or twice to combine and serve.
This recipe yields 6 servings.
The use of beef filet (eye fillet), Japanese sake and cilantro (fresh coriander) indicates the new direction of contemporary Chinese cooking with cross-culinary influences from Vietnam and Thailand. The blending of ingredients from other cuisines requires sensitive handling and understanding.
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