Beef Consomme with Cilantro

The simple, yet precise nature of this soup places it firmly in the sophisticated and cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early as the mid-eighteenth century.

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.

INGREDIENT

8 cups (2 qt/2 l) clear Supreme Chicken Broth, strained
1 cup (8 fl oz/250 ml) sake (Japanese rice wine)
1 lb (500 g) prime-quality beef filet (eye fillet), trimmed of excess fat and sinews
Salt and pepper, to taste
1/2 bunch cilantro (fresh coriander), washed well, dried and chopped into 1-inch (2.5-cm) lengths, including stems

METHOD

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 1/4 inch (6 mm) 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.