Sirloin Steak with Miso Mushroom Sauce, Lay The Table
Beef

Sirloin Steak with Miso Mushroom Sauce

Sirloin Steak with Miso Mushroom Sauce, Lay The Table
Sirloin Steak with Miso Mushroom Sauce, Lay The Table
Sirloin Steak with Miso Mushroom Sauce, Lay The Table


 


 


Miso is a thick paste made with fermented soybeans. It is incredibly savoury and goes fantastically with umami-rich ingredients, such as beef and mushrooms. Ive used a sachet of miso soup paste for this dish, which is widely available at supermarkets. 


1 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp  soy sauce
2 tbsp sunflower oil
2 siroloin steaks, trimmed of thick outer layer of fat
120g mixed mushrooms (such as shiitake and chestnut)
1/2 tsp caster sugar
250ml chicken stock
1 tbsp miso paste (from a miso soup sachet)
2 tbsp double cream



1. In a small bowl, mix the Chinese rice wine, sesame oil, 2 tbsp soy and 1 tbsp sunflower oil. Brush over the steaks then set aside while you make the sauce.


2. Heat the remaining sunflower oil in a saucepan then add the mushrooms and cook for 2-3 mins, until soft.  Stir in the sugar, stock, miso, cream and remaining soy and bring to the boil. Cook until the sauce has thickened slightly, approx. 5 mins.


3. Heat a cast iron frying pan until smoking hot, then cook the steaks to how you like them. In my case, its 2 mins each side, for medium-rare.  Remove from the heat and allow to rest for 3 mins,


4. Serve with chips (these thrice-cooked chips are my favourites) and wilted spinach. Smother the steaks with the mushroom-miso sauce.


 



 


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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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