1 For kalbi marinade combine all ingredients then marinate the fillet for six hours maximum. 2 Cut the potato with a round cutter, melt butter in a pan and cook the potato over a very low heat, browning one side, then add chicken stock until it is done. 3 Grill the marinated fillet of beef until it is cooked as you desire. 4 Blanch the vegetables (carrot, asparagus, caramelised onion and sliced shitake mushroom) and sauté them in a frying pan with little butter, salt and pepper to taste. 5 Arrange it on the plate as per the picture. Pour over the demi-glace sauce and garnish with herbs.