Warm Kobe Beef with Truffle Tea

Ingredients

• 8 ounces Kobe beef
• 2 cups white mushrooms, chopped
• 1 cup portobello mushrooms, chopped
• 1/2 yellow onion, chopped fine
• Vegetable oil, for sauteing
• 2 Idaho potatoes, peeled and diced
• 1 teaspoon olive oil
• Salt and pepper, to taste
• Garnish: 2 sprigs thyme
• 2 cups dried shiitake mushrooms
• 1 cup dried citrus tea leaves
• 1 quart water
• 1 shallot, chopped
• 1 stalk lemon grass
• 1 (3-inch) piece of ginger
• 1 cup Bonito flakes
• 2 tablespoons soy
• 1 sheet kelp
• 1/2 cup sherry
• 1 to 2 teaspoons truffle oil (1 drop in each cup before serving)

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