This dish is about as umami packed as it gets – mushroom rubbed beef with a miso butter sauce (essentially a play on a beurre blanc, without the wine).
You’ll have extra porcini salt left over. It’s a great rub for steaks or mix-in for burgers!
Ingredients Servings: 4
- 2 Grass-Fed Beef Teres Majors
- 1/2oz Dried Porcinis
- 1 t Smoked Salt
- 1 T Red Miso
- ¼ C Chicken Stock
- 4 T Unsalted Butter
- Salt & Lemon Juice to Taste
While the beef is cooking, combine the miso and chicken stock in a small sauce pan over low heat, whisking until the miso thins. Whisk in the butter a tablespoon of at a time, until it’s all incorporated.
Add porcini salt and lemon juice to taste.
Keep the butter warm until you’re ready to serve.