For the broth
700ml good quality beef broth
100g chestnut mushrooms, halved
Thumb sized piece of ginger, grated
2 fat cloves garlic, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp gouchujang
1 tbsp fish sauce
1 tbsp miso
1 star anise
1 cinnamon stick
For the ramen
2 x 170g DukesHill grass-fed British fillet of beef
Regular price
Regular price £0.00 Sale price £23.00
2 tbsp vegetable oil
1 jar pickled beetroot, juice only
2 eggs
½ red onion, finely sliced into rings
1 lime, halved
Bunch of fresh coriander, stalk finely chopped, leaves picked
150g egg noodles
½ red pepper, finely sliced
Mange tout
2 tbsp kimchi
Crispy chilli to serve

Beef Fillet Ramen With Beetroot Eggs

Rated 5 stars by 1 users

This is a wonderfully authentic Japanese soup recipe, combining the finest DukesHill beef fillet steak with high-quality beef broth for total indulgence. We particularly love how this beef ramen recipe is easy to make at home, helping you to create restaurant quality, artisan food in the comfort of your own kitchen. Check out the Tanners wine pairing for date night bliss.
Category Dinner
Serving 2
Prep Time 1.25 hours
Cook Time 1.25 hours


  1. Step 1 Start with the eggs. Submerge them in a pan of boiling water, cook for 5 minutes and remove. Place them in a jar of pickled beetroot juice and leave for a minimum of 1 hour - the longer you leave them, the more intense the vibrant pink will be!

  1. Step 2 Put the sliced red onion rings in a bowl, squeeze the lime juice over and sprinkle some salt in. Combine and set aside to develop while the broth cooks.

  1. Step 3 Pour the beef broth into a large pan over a medium heat. Add all the broth ingredients straight into the pan along with the chopped coriander stalks. Bring to the boil, then turn down to a very gentle simmer for 1 hour.

  1. Step 4 After 50 minutes of the broth simmering, start the beef. Rub a little oil over the steaks, then season generously with salt and plenty of black pepper. Get your most reliable pan on a high heat and leave it there until it’s searingly hot. Add a slick of vegetable oil to the pan and add the beef fillet. Give it a couple of minutes without touching it on each side so it browns all over, using long-handled tongs to avoid any splutter. Then move it around on the heat until it has an internal core temperature of 55c. At this point, remove the beef from the heat and allow it to rest for 10 minutes.

  1. Step 5 Slice the beef neatly - always against the grain. Cook the noodles according to the pack instructions, then drain well and place in the serving bowls.

  1. Step 6 Taste the broth to ensure it packs plenty of punch - season with soy sauce as needed. Ladle broth and mushrooms into each bowl and top with the marinated eggs, red pepper, beansprouts, mange tout, pickled red onion, kimchi, then the sliced steak and coriander last. Add crispy chilli flakes to taste.

  1. Step 7 Enjoy, slurping as you go!

Recipe Note

Wine pairing from Tanners Wines: Macon-Villages Vieilles Vignes 2020. "This Japanese soup is filled with complex, salty, umami flavours. A restrained, mineral driven old-world Chardonnay really fits the bill here, it has just enough fruit and a touch of oak that will balance but not overwhelm those creasy, yeasty, miso flavours."

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