8 cups clear Supreme Chicken Broth, strained
1 cup sake (Japanese rice wine)
1 lb prime-quality beef filet (eye fillet), trimmed of excess fat and sinews
salt and pepper, to taste
1/2 bunch cilantro, washed well, dried and chopped into 1-inch lengths, including stems
In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently. 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 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.
Active Time: 20 Minutes
Total Time: 3 Hours 5 Minutes
Yield: 6 Servings