Cut the fillet into four equally sized pieces and sauté in hot vegetable oil. Mix the remaining ingredients together, add the pieces of meat while still warm and leave to marinate for approx. 12 hours.

To make the chutney, peel the pears and shallots and dice them finely. Then caramelise the sugar in a pan, add the shallots and pears, stir quickly and add the Sukiyaki Wok sauce (or Kikkoman Marinade). Add the vanilla pod and simmer for approx. 10 minutes. Then bind with a little cornflour. If necessary, season with a little additional Sukiyaki Wok sauce (or Kikkoman Marinade). Leave to cool.

To prepare the noodles, peel the shallots, dice finely and blanche in boiling water. Then mix together with the remaining ingredients into a marinade. Cook the soba noodles in salted water, mix with the marinade and leave to marinate for 10 minutes.

In the meantime, remove the fillet from the marinade and fry on both sides again, turning frequently. Then place on a tray and keep warm.

Slice the fillets. Put a ring of chutney on each plate. Roll up the soba noodles on a fork and decoratively arrange the fillet slices on top. Cover with marinade if desired and garnish with fresh coriander.

*Recipe of gourmet chef, Claudia Schröter, chef de cuisine at the award-winning Hanse Stube restaurant in Cologne's "Excelsior Hotel Ernst" hotel

Marinating time: 12h
Preparation time: 1h
Per portion: 6189 kJ / 1478 kcal