Pan-Seared Fillet of Beef, Miso Butter Onions, Sesame Spinach, Skillet Scallions, Tempura Shiso Leaf & Sweet Soy Reduction

Instructions

METHOD STEAK AND MISO BUTTER ONIONS

1. Sauté the onions on low heat with a little olive oil until golden and sweet
2. Add the butter and white miso paste to the pan to melt, mix well, and set aside.
3. In a bowl, mix the sugar, soy, sake, and water, set aside
4. Season the steak with salt and pepper
5. Heat a saucepan on medium-high with a little oil, add the steaks to the pan and cook for a couple of minutes on each side, depending on how you like them done.
6. Add the sauce and flip the steaks, so they are coated well with the sauce. Immediately remove the steaks from the pan onto a chopping board.
7. Reduce the sauce for about a minute until bubbling
8. Carve steaks, arrange slices on your plate, top with miso butter onions, and pour the sauce around the steaks
9. Serve immediately. Enjoy!

METHOD SPINACH

** I have not specified the exact quantity of mirin and soya as I feel this is so much according to taste, start with less, taste, and add more as needed depending on how salty and sweet you like it**

1. In a saucepan with boiling water, add the spinach and blanch for 1 minute
2. Remove into a colander, drain and squeeze all the excess water, set aside
3. In a bowl, mix the tahini paste, mirin, and soya until combined 
4. If you like the consistency of the spinach to be looser, then add a tablespoon of water. If not, leave it thick
5. Mix the paste into the blanched spinach until well combined
6. Taste and adjust the seasoning with more soy or mirin as desired
7. Serve at room temperature topped with toasted sesame seeds

** The recipe for my tempura vegetables is on my blog. Just search tempura in the recipe search box **