• 6 eggs
  • 3 tbsp seasoned soya sauce
  • 3 tbsp mirin
  • 75 ml dashi
  • 120 g beef tenderloin
  • 60 g shitake mushrooms
  • Tabasco
  • White balsamic vinegar
  • Olive oil
  • Salt, pepper
  • Sesame oil
  • 4 soufflé dishes


Wash and quarter the shitake mushrooms, then sauté in sesame oil and allow them to drip-dry from a sieve. Grease the soufflé dishes and distribute the shitake mushrooms evenly. Combine the eggs with soya, mirin and dashi, and whisk. Following this, run it through a fine sieve and season to taste with a little salt and pepper. Divide the egg mixture among the dishes and cook in the Combi-Steam MSLQ at Steam 80 degrees for 15–17 minutes. Allow to cool slightly.Finely slice the beef tenderloin using a knife. Season to taste with salt, pepper, olive oil, white balsamic vinegar and Tabasco.

To serve

Place the beef tenderloin on top of the creamy egg mixture and garnish with cress.

Cooking level

With Preheat
15–17 minutes | Steam setting at 80 °C