Steak with Red Wine Mushroom Jus, Carrot Miso, and Brussel Sprout Salad

15m
Serves 2
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Directions

  1. 1Salt the steaks and leave them on a rack, uncovered, in the fridge for at least 45 minutes, ideally overnight.
  2. 2Melt the fat caps on the steaks in a medium pan until golden.
  3. 3Sear the steaks well on both sides over high heat and rest them on a rack.
  4. 4In the same pan, sweat the shallots and mushrooms with a pinch of salt until completely wilted over medium heat.
  5. 5Increase heat to high and add the red wine, cooking until almost completely reduced.
  6. 6Reduce the heat and add the chicken jus (or dashi, soy sauce, sherry mixture).
  7. 7Bring to a boil, and thicken slightly with a cornstarch slurry if necessary. Season with salt, pepper, and sherry vinegar.
  8. 8Coat the carrots with neutral oil and season with salt. Pan-fry for a couple of minutes.
  9. 9Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized.
  10. 10Grind the chopped carrots in a suribachi, adding miso and dashi to adjust consistency and taste.
  11. 11Mix the brussel sprouts and rice wine vinegar, and set aside.
  12. 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.
  13. 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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