- Recipes
Tenderloin Steaks With Miso Glaze & Mushrooms
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Prep Time
10 min
Cook Time
15 min
Serving
2
Related Products
N.Z. Grass-fed Tenderloin Steak
Chilled (180g per piece)
$16.00
Ingredients
- 2 pcs N.Z. Grass-fed Tenderloin Steaks
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Cooking oil
Mirin Mushroom Sauce
- 1 shallot, finely chopped
- 2 tbsp cooking oil
- 4 Tbsp mirin (Japanese cooking wine)
- 200 g of fresh Shiitake mushrooms
- 300 ml cream
- 1 cup edamame beans
Seaweed & Sesame Gremolata
- 1 tbsp sesame seeds
- Nori seaweed in fine strips
- Cooking oil
Method
Miso Marinade
- Combine miso paste with soy sauce and sesame oil.
- Coat the tenderloin steaks and season lightly.
- Set aside to marinate.
Mirin Mushroom Sauce
- Cook shallot over low heat in 1 tablespoon of cooking oil until soft.
- Add mirin and simmer for 1 to 2 minutes.
- Strain the mirin and discard the shallots.
- Sauté the mushrooms until soft and season to taste.
- Add the mirin and cream, stir.
Edamame Beans
- Bring a pot of water to boil, add 1 teaspoon of salt.
- Add in the edamame beans and boil for 5 minutes.
- Drain the beans and set aside.
Tenderloin Steaks
- Cook the steak for 2 to 3 minutes.
- Spoon the oil continuously while cooking.
- Turn the steak over and repeat step 1 & 2.
- Repeat the steps until desired doneness.
- Remove from pan and rest for 5 minutes.
Seaweed and Sesame Gremolata
- Lightly oil the cooking pan.
- Toast the sesame seeds with seaweed strips until crunchy.
- Set aside to cool down.
Finishing Touches
- Pour the mushroom sauce into plates.
- Add in edamame beans.
- Place tenderloin steaks atop beans.
- Top the steak with some seaweed and sesame gremolata.