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

15 mins
Serves 2
tiktok.com

Directions

  1. 1Salt the steaks and leave them on a rack, uncovered, in the fridge for at least 45 minutes, ideally overnight.
  2. 2Salt the steaks and leave them on a rack, uncovered, in the fridge for at least 45 minutes, ideally overnight.
  3. 3Salt the steaks and leave them on a rack, uncovered, in the fridge for at least 45 minutes, ideally overnight.
  4. 4Melt the fat caps on the steaks in a medium pan until golden.
  5. 5Melt the fat caps on the steaks in a medium pan until golden.
  6. 6Melt the fat caps on the steaks in a medium pan until golden.
  7. 7Sear the steaks well on both sides over high heat and rest them on a rack.
  8. 8Sear the steaks well on both sides over high heat and rest them on a rack.
  9. 9Sear the steaks well on both sides over high heat and rest them on a rack.
  10. 10In the same pan, sweat the shallots and mushrooms with a pinch of salt until completely wilted over medium heat.
  11. 11In the same pan, sweat the shallots and mushrooms with a pinch of salt until completely wilted over medium heat.
  12. 12In the same pan, sweat the shallots and mushrooms with a pinch of salt until completely wilted over medium heat.
  13. 13Increase heat to high and add the red wine, cooking until almost completely reduced.
  14. 14Increase heat to high and add the red wine, cooking until almost completely reduced.
  15. 15Increase heat to high and add the red wine, cooking until almost completely reduced.
  16. 16Reduce the heat and add the chicken jus (or dashi, soy sauce, sherry mixture).
  17. 17Reduce the heat and add the chicken jus (or dashi, soy sauce, sherry mixture).
  18. 18Reduce the heat and add the chicken jus (or dashi, soy sauce, sherry mixture).
  19. 19Bring to a boil, and thicken slightly with a cornstarch slurry if necessary. Season with salt, pepper, and sherry vinegar.
  20. 20Bring to a boil, and thicken slightly with a cornstarch slurry if necessary. Season with salt, pepper, and sherry vinegar.
  21. 21Bring to a boil, and thicken slightly with a cornstarch slurry if necessary. Season with salt, pepper, and sherry vinegar.
  22. 22Coat the carrots with neutral oil and season with salt. Pan-fry for a couple of minutes.
  23. 23Coat the carrots with neutral oil and season with salt. Pan-fry for a couple of minutes.
  24. 24Coat the carrots with neutral oil and season with salt. Pan-fry for a couple of minutes.
  25. 25Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized.
  26. 26Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized.
  27. 27Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized.
  28. 28Grind the chopped carrots in a suribachi, adding miso and dashi to adjust consistency and taste.
  29. 29Grind the chopped carrots in a suribachi, adding miso and dashi to adjust consistency and taste.
  30. 30Grind the chopped carrots in a suribachi, adding miso and dashi to adjust consistency and taste.
  31. 31Mix the brussel sprouts and rice wine vinegar, and set aside.
  32. 32Mix the brussel sprouts and rice wine vinegar, and set aside.
  33. 33Mix the brussel sprouts and rice wine vinegar, and set aside.
  34. 34Grind 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.
  35. 35Grind 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.
  36. 36Grind 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.
  37. 37Mix the dressing and brussel sprouts and garnish with toasted almonds.
  38. 38Mix the dressing and brussel sprouts and garnish with toasted almonds.
  39. 39Mix the dressing and brussel sprouts and garnish with toasted almonds.

Ingredients

  • 2 one-inch thick pieces NY strip steak
  • 2 one-inch thick pieces NY strip steak
  • 2 one-inch thick pieces NY strip steak
  • 1 sliced thin shallot
  • 1 sliced thin shallot
  • 1 sliced thin shallot
  • 4 sliced thin cremini mushrooms
  • 4 sliced thin cremini mushrooms
  • 4 sliced thin cremini mushrooms
  • 2 tbsp red wine
  • 2 tbsp red wine
  • 2 tbsp red wine
  • 0.25 cup chicken jus
  • 0.25 cup chicken jus
  • 0.25 cup chicken jus
  • 0.5 cup dashi
  • 0.5 cup dashi
  • 0.5 cup dashi
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 drop sherry vinegar
  • 1 drop sherry vinegar
  • 1 drop sherry vinegar
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 sherry
  • 1 sherry
  • 1 sherry
  • 1 bunch organic carrots
  • 1 bunch organic carrots
  • 1 bunch organic carrots
  • 1 pint chopped carrots
  • 1 pint chopped carrots
  • 1 pint chopped carrots
  • 1 tbsp white miso
  • 1 tbsp white miso
  • 1 tbsp white miso
  • 1 mirin
  • 1 mirin
  • 1 mirin
  • 6 brussel sprouts
  • 6 brussel sprouts
  • 6 brussel sprouts
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 cup toasted sesame seeds
  • 1 cup toasted sesame seeds
  • 1 cup toasted sesame seeds
  • 1 tsp sake
  • 1 tsp sake
  • 1 tsp sake
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 sugar
  • 1 sugar
  • 1 sugar
  • 1 dashi
  • 1 dashi
  • 1 dashi
  • 1 salted toasted almonds
  • 1 salted toasted almonds
  • 1 salted toasted almonds

Equipment

medium panovenracksuribachi or mortar and pestleknife