2 scotch fillet steaks (or any cut of steak you like)
1 tablespoon vegetable oil
25g (1 oz) butter
2 thyme sprigs
Creamy miso mushroom sauce:
¾ cup beef stock
2 tbsp white miso paste (also known as shiro miso)
2 tbsp vegetable oil
400g (14 oz) mixed mushrooms, cut in half
50g (1.7 oz) unsalted butter
2 garlic cloves, finely chopped
1 shallot, finely chopped
3 thyme sprigs
¼ cup sake (alternatively use white wine)
1 cup cream
¼ tsp ground white pepper
zest of half a lemon
2 tbsp finely chopped chives
sea salt
Miso mushroom sauce
This sauce was to die for, it elevated the steak dinner to a new level.
I am becoming a bit of a Marion groupy, not had a bad result from any of your recipes.
This sauce is absolutely sublime
My wife and I love mushrooms and had been looking for new uses for some shiro miso we had on hand. This checks all of the boxes for a great sauce: creamy, savory, earthy, a little salty and slightly herbaceous. Of course, it’s amazing on steak, but it also pairs fantastically with chicken and I imagine it would be delightful with pork as well. I’ll let you know ;j
My friends drink the sauce
This sauce is absolutely delicious and receives 5 stars for anyone that I have cooked it for! As the title suggests, yes, many have asked that I make a double batch and serve in a glass beside their steak…..sounds disgusting, but I dare you to taste it…..you will understand!