Recipes

Steak au Poivre with Miso-Mushroom Sauce

Classic au poivre with the cognac swapped for an umami-rich miso and mushroom cream sauce.

  • french
  • 1 hr total
  • 35 min active

Ingredients

2 servings
  • 2 filet mignon (6 to 8 oz each, or NY strip)
  • black pepper
  • 1 tbsp kosher salt
  • 1 tbsp butter
  • 1 tbsp olive oil

Miso-Mushroom Sauce

  • 1 tbsp butter
  • 1 shallot (minced)
  • 2 cups mixed mushrooms (sliced shiitake, cremini, or oyster)
  • ½ cup dry white wine
  • 1 tbsp white miso
  • ½ cup heavy cream

Equipment: skillet

Method

  1. Pat filet mignon dry. Press black peppercorns{2%tbsp}(coarsely crushed) and kosher salt into both sides. Rest at room temperature 15 minutes.
  2. Heat butter and olive oil in a skillet over medium-high. Sear the steaks 3-4 minutes per side for medium-rare (135°F). Move to a plate to rest.

Miso-Mushroom Sauce

  1. In the same skillet, melt butter and cook shallot and mixed mushrooms 5 minutes.
  2. Add dry white wine, scrape up the browned bits, and reduce by half, 5 minutes.
  3. Stir in white miso and heavy cream and simmer until thickened, 3-4 minutes.
  4. Slice the steaks and spoon the sauce over.

Goes with