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Beef fillet with black-pepper miso and pickled Japanese mushroom salad

Beef fillet with black-pepper miso and pickled Japanese mushroom salad is built on Garlic, Freshly Ground Black Pepper, and Vegetable Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 3 tsp
• 1 tbsp

Method (preview)

1. 1

   300g/10½oz mix Japanese mushrooms (keep the shiitake separate)

2. 2

   For the beef with miso, heat the sake and mirin together in a small saucepan for 3-4 minutes, or until the alcohol has evaporated.

3. 3

   Add the ginger and garlic and cook for 2-3 minutes, or until tender.

4. 4

   Add the pepper and miso paste and stir until blended.

5. 5

   Remove from the heat.

6. 6

   For the pickled Japanese mushroom salad, heat the oil in a frying pan and fry the shiitake mushrooms until coloured.

7. 7

   Add the remaining mushrooms and fry for 2-3 minutes.

8. 8

   Deglaze the pan by pouring in 100ml/3½fl oz mirin, then bubble until reduced by half.

9. 9

   Pour in the vinegar and soy sauce, then stir, remove from the heat and set aside.

10. 10

    Preheat a griddle pan to hot.

11. 11

    Cook the onion rings for 5-7 minutes, turning halfway, until caramelised on both sides.

12. 12

    Transfer to a heatproof lidded container and set aside.

13. 13

    Bring the remaining 250ml/9fl oz mirin to the boil, then pour it over the onions. Seal the container and leave to cool.

14. 14

    For the beef with miso, preheat a heavy-based griddle pan over a medium heat.

15. 15

    Cook the steaks until a crust has formed.

16. 16

    Continue cooking and turning, brushing the steaks with more black-pepper miso each time they are turned, until cooked to your taste.

17. 17

    Leave to cool for at least 20 minutes.

18. 18

    Slice the steaks and arrange on a platter. Serve with the mushrooms, onions and wasabi.