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


Preheat your oven to 325 degrees.

Use a spice grinder to grind the porcinis and smoked salt together into a fine powder.
Use butcher’s twine to tie each teres major with a series of loops, folding the thin end under the meat beside it to create a piece of even thickness. Rub each teres major with some of the porcini salt.
Sear the beef on all sides in a hot, oiled, oven safe frying pan until the teres majors develop a browned crust.
Move the pan to the oven and roast the beef to an internal temperature of 120 degrees (for rare/medium rare). When it reaches temperature, remove it from the oven and put the teres majors on a plate to rest, loosely covered with foil.

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.

Slice the teres majors and serve them with the miso butter & your choice of sides.