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.
