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
For the creamy miso mushroom sauce, place the beef stock in a small saucepan over medium-high heat. When just simmering, whisk in the miso paste. Once combined, remove from heat.
Heat the oil in a large frying pan over high heat. When hot, add the mushrooms and spread them out in the pan. Sprinkle with salt and allow the mushrooms to sear without moving them. After about 2 minutes you should have some nice colour on the first side. Flip the mushrooms over and sear another 2-3 minutes. Now add the butter, garlic and shallots. Cook, stirring for half a minute. Then add in the thyme sprigs.
Now pour in the sake and allow to bubble and simmer for a minute. Then add the beef stock mixture and the cream. Simmer for 4-5 minutes or until thickened slightly. Stir through the pepper, lemon zest and chives. Turn the heat off and keep warm. If the sauce is too thick when you go to reheat and serve, just stir through a couple of tablespoons of water or beef stock to loosen.
Season your steaks generously with salt. Heat another large frying pan over high heat. Add a tablespoon of oil in the pan. Sear steaks. Then add butter and thyme and baste as the steaks cook. Cook for 2-3 minutes each side (for medium-rare). Rest for a couple of minutes.
Serve steaks topped with the miso mushroom sauce.
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