Miso Butter Steaks with Shiitakes and Broccoli
By Alli BerkeyPublished on December 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons unsalted butter, softened, divided1 ½ tablespoons red miso 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed1 ¾ teaspoons table salt, divided½ teaspoon pepper 1 pound shiitake mushrooms, stemmed and sliced thin1 pound broccoli florets, cut into 1½-inch pieces2 garlic cloves, minced1 tablespoon sesame seeds, toasted
Before You Begin
Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat to prevent the seeds from scorching.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Mash 5 tablespoons butter with miso in small bowl; set aside.
- Pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until well browned, about 4 minutes per side. Transfer steaks to rimmed baking sheet and roast until meat registers 120 to 125 degrees (for medium-rare), 10 to 15 minutes. Transfer to plate and tent with foil.
- Add mushrooms to now-empty skillet. Cover and cook over medium-high heat until wilted and beginning to brown, about 5 minutes. Stir in broccoli, garlic, 1 tablespoon miso butter, and remaining ¾ teaspoon salt. Cover and cook, stirring occasionally, until broccoli is tender, about 6 minutes. Stir in 2 tablespoons miso butter and sprinkle with sesame seeds. Top steaks with remaining miso butter and serve with broccoli mixture.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons unsalted butter, softened, divided
1 ½ tablespoons red miso
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1 ¾ teaspoons table salt, divided
½ teaspoon pepper
1 pound shiitake mushrooms, stemmed and sliced thin
1 pound broccoli florets, cut into 1½-inch pieces
2 garlic cloves, minced
1 tablespoon sesame seeds, toasted
Ingredients
6 tablespoons unsalted butter, softened, divided
1 ½ tablespoons red miso
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1 ¾ teaspoons table salt, divided
½ teaspoon pepper
1 pound shiitake mushrooms, stemmed and sliced thin
1 pound broccoli florets, cut into 1½-inch pieces
2 garlic cloves, minced
1 tablespoon sesame seeds, toasted
Ingredients
6 tablespoons unsalted butter, softened, divided
1 ½ tablespoons red miso
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1 ¾ teaspoons table salt, divided
½ teaspoon pepper
1 pound shiitake mushrooms, stemmed and sliced thin
1 pound broccoli florets, cut into 1½-inch pieces
2 garlic cloves, minced
1 tablespoon sesame seeds, toasted
Why This Recipe Works
Mixing umami-rich red miso with butter added extra-savory meatiness to tender filets mignons and sautéed vegetables.
Before You Begin
Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat to prevent the seeds from scorching.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Mash 5 tablespoons butter with miso in small bowl; set aside.
- Pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until well browned, about 4 minutes per side. Transfer steaks to rimmed baking sheet and roast until meat registers 120 to 125 degrees (for medium-rare), 10 to 15 minutes. Transfer to plate and tent with foil.
- Add mushrooms to now-empty skillet. Cover and cook over medium-high heat until wilted and beginning to brown, about 5 minutes. Stir in broccoli, garlic, 1 tablespoon miso butter, and remaining ¾ teaspoon salt. Cover and cook, stirring occasionally, until broccoli is tender, about 6 minutes. Stir in 2 tablespoons miso butter and sprinkle with sesame seeds. Top steaks with remaining miso butter and serve with broccoli mixture.
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