Ingredients 

200 g unsalted butter 
80 g shallot, julienned or brunoised 
20 g anchovy, finely chopped 
30 g pickled ramson, finely chopped 
60 g crouton 
10 g parsley, chiffonade 
40 g lemon juice   

Method 

1. Heat the butter in a deep pot; the butter will foam up during the cooking process, so make sure there is ample room. Once the butter has melted, continue to cook over medium heat—stirring constantly—until it turns a deep brown, almost burnt, color. 
2. Remove the pot from the heat and add the shallots and anchovies; be careful to avoid any splatters from the hot fat when adding the ingredients. Once the bubbling subsides, add the remaining ingredients and stir to combine. Serve the sauce warm with steamed or poached seafood or spoon over a crispy schnitzel.

Ingredients  

For the Caramel:
100 g sugar 
50 g Candied Pinecone syrup  

Add the sugar to a saucepot and add just enough water to wet the sugar to the consistency of wet sand. Begin cooking the sugar on medium heat, swirling the pot, but not stirring it, as the sugar boils. Cook the sugar all the way until you reach a deep caramelization. The sugar should be deep brown, almost black, and the room should smell alarmingly like burnt sugar.

Remove the pot from the stove and add a tablespoon of water to drop the temperature of the caramel and stop it from cooking further. Add the pine syrup and swirl to combine. Pour the hot caramel into the bottom of a ceramic ramekin, baking dish or plastic vessel. Add just enough caramel to evenly coat the bottom of the ramekin. Move the prepared vessels to the refrigerator to chill and set. 

 For the Custard:
250 g milk 
500 g cream 
165 g eggs 
40 g egg yolk 
100 g sugar 
8 g salt  

Method 

1. Combine the milk, cream, and salt in a pot and heat to a simmer.
2. Combine the eggs, yolks, and sugar in a mixing bowl and stir until well combined.  
3. Temper the hot cream mixture into the eggs; slowly pour the cream into the mixing bowl while simultaneously stirring the egg mixture to prevent curdling. Once fully combined, pour the mixture through a sieve to remove any lumps and ensure that the custard is smooth. Chill in the fridge.
4. Prepare your steaming setup, whether it’s a steam oven, a bamboo steamer or simply a pot of water with a rack sitting in the bottom; the steam should be constant, but not aggressive. Stir the chilled custard gently to regulate its viscosity. Evenly distribute the custard mixture into the caramel-lined ramekins. Cover each ramekin with a lid, or use plastic film. Move the ramekins to the steamer and steam the custards until just barely set. The custards should have the loosest wobble when you check them in the steamer; they’ll set up in the fridge. 
5. Once the custards are barely set, carefully remove them from the steamer and uncover. Move them to the refrigerator and chill completely before serving.
6. To serve, carefully loosen the edges of the custard from the vessel with a pastry spatula or a butter knife. Invert the serving vessel over the custard and flip so that the custard vessel is upside down in the serving vessel. The crème caramel should unmold from the flip, but you may have to jiggle the custard just a little bit to release the vacuum. Serve the crème caramel with a few candied pinecones on top for garnish.

Ingredients  

300 g beef filet 
salt 
Cooking oil 
ground black peppercorns, toasted 
30 g Dijon mustard 
40 g shallot, finely diced 
60 g brined green peppercorns (if using) 
30 g cognac 
30 g white wine 
60 g crème fraîche 
30 g Mushroom Shoyu   

Method   

1. Season the beef generously with salt and set aside.  
2. Place a small sauté pan on the stove and begin to heat on medium high. Add the oil and continue to heat until the faintest whiffs of smoke become visible. Place the beef in the pan flat-side down and sear for 1-2 minutes, or until a deep brown crust has developed on the underside. Flip the beef and repeat. 
3. While the second side of filet is searing, spread a layer of mustard on top of the steak. Press the peppercorns into the mustard to form a crust. When the bottom is deeply browned, flip the steak so the mustard is facing down. Spread the top of the steak in mustard and black peppercorns once more and flip. When the peppercorns on the underside of the steak are nicely toasted and aromatic, remove the beef to a tray on a rack to rest.  
4. Drain any excess oil from the pan, leaving just enough fat to glaze the surface of the pan. Add the shallots and cook until translucent.  Add the green peppercorns and stir to incorporate. Remove the pan from the burner and add the cognac to the pan to deglaze. Wait for the initial aggressive sizzling to subside and then light the cognac with a lighter to flambe the alcohol, if desired. Once the flames dissipate, add the white wine to the pan and return to medium heat. Reduce the wine until almost completely evaporated, scraping the bottom of the pan to loosen any delicious brown bits.  
5. Once the pan is nearly dry, add the mushroom shoyu. Simmer for a minute and add the creme fraiche, followed by the rested beef. Reduce the sauce over low heat, spooning the sauce over the beef until it thickens enough to coat the back of a spoon. If the sauce reduces too much, add a little bit of water to loosen the sauce to a better consistency. Transfer the steak to a serving dish and cover lavishly with the pan sauce. Serve immediately. 

Seasoned Shoyu 

Ingredients 

75 g Cold-Infused Dashi (recipe follows) 
100 g Mushroom Shoyu 
5 g Dry Shiitake Mushroom 
15 g Katsuobushi 
50 g Sugar  

Method 

To Make the Cold-Infused Dashi: 

Combine 6g of Kombu with 100g of water. Infuse in the refrigerator overnight. The next morning, strain the dashi.

To Make the Seasoned Shoyu:

Combine all the ingredients, except for the katsuobushi, in a pot and bring to a simmer. Once the pot reaches a simmer, remove it from the heat and add the katsuobushi. Infuse for 15 minutes on the countertop. Once infused, strain and discard the solids. Refrigerate and use as needed.