Steak with Red Wine Mushroom Jus, Carrot Miso, and Brussel Sprout Salad
Directions
- 1Salt the steaks and leave them on a rack, uncovered, in the fridge for at least 45 minutes, ideally overnight.
- 2Melt the fat caps on the steaks in a medium pan until golden.
- 3Sear the steaks well on both sides over high heat and rest them on a rack.
- 4In the same pan, sweat the shallots and mushrooms with a pinch of salt until completely wilted over medium heat.
- 5Increase heat to high and add the red wine, cooking until almost completely reduced.
- 6Reduce the heat and add the chicken jus (or dashi, soy sauce, sherry mixture).
- 7Bring to a boil, and thicken slightly with a cornstarch slurry if necessary. Season with salt, pepper, and sherry vinegar.
- 8Coat the carrots with neutral oil and season with salt. Pan-fry for a couple of minutes.
- 9Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized.
- 10Grind the chopped carrots in a suribachi, adding miso and dashi to adjust consistency and taste.
- 11Mix the brussel sprouts and rice wine vinegar, and set aside.
- 12Grind the sesame seeds until half are whole and half are ground in a suribachi. Add sake, soy sauce, mirin, and dashi, adjusting seasoning to taste.
- 13Mix the dressing and brussel sprouts and garnish with toasted almonds.
Ingredients
- 2 one-inch thick pieces NY strip steak
- 1 sliced thin shallot
- 4 sliced thin cremini mushrooms
- 2 tbsp red wine
- 0.25 cup chicken jus
- 0.5 cup dashi
- 1 tbsp soy sauce
- 1 drop sherry vinegar
- 1 black pepper
- 1 sherry
- 1 bunch organic carrots
- 1 pint chopped carrots
- 1 tbsp white miso
- 1 mirin
- 6 brussel sprouts
- 1 tbsp rice vinegar
- 1 cup toasted sesame seeds
- 1 tsp sake
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 sugar
- 1 dashi
- 1 salted toasted almonds
Equipment
medium panovenracksuribachi or mortar and pestleknife
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