Ingredients

• 2 tbsp olive oil
• ½ onion
• sliced
• 2 garlic cloves
• finely chopped
• ½ Scotch Bonnet chilli
• finely sliced
• 115g/4oz shiitake mushrooms
• thickly sliced
• 100ml/3½fl oz white wine
• 100ml/3½fl oz double cream
• 150g/5½oz fillet steak
• sliced into three pieces
• 2 tbsp sesame oil
• freshly ground black pepper
• ½ lime
• juice only

Directions

• For the creamy shiitake broth
• heat the oil in a frying pan and gently fry the onion and garlic for 2-3 minutes.
• Add the sliced chilli and mushrooms and continue frying for a further 4-5 minutes. Add the wine and cream and bring to a gentle simmer. Simmer for 3-4 minutes.
• For the griddled sesame beef
• rub the sesame oil into the beef and season well with freshly ground black pepper. Heat a griddle pan until hot
• place the beef onto the griddle and sear on both sides
• until cooked to your liking. Squeeze over the lime juice towards the end of cooking.
• To serve
• ladle the broth into a shallow soup bowl and arrange the griddled beef on top.