Ingredients

• 2 pcs N.Z. Grass-fed Tenderloin Steaks
• 1 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Cooking oil

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Mirin Mushroom Sauce

• 1 shallot, finely chopped
• 2 tbsp cooking oil
• 4 Tbsp mirin (Japanese cooking wine)
• 200 g of fresh Shiitake mushrooms
• 300 ml cream
• 1 cup edamame beans

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Seaweed & Sesame Gremolata

• 1 tbsp sesame seeds
• Nori seaweed in fine strips
• Cooking oil

Method

Miso Marinade
1. Combine miso paste with soy sauce and sesame oil.
2. Coat the tenderloin steaks and season lightly.
3. Set aside to marinate.

Mirin Mushroom Sauce
1. Cook shallot over low heat in 1 tablespoon of cooking oil until soft.
2. Add mirin and simmer for 1 to 2 minutes.
3. Strain the mirin and discard the shallots.
4. Sauté the mushrooms until soft and season to taste.
5. Add the mirin and cream, stir.

Edamame Beans
1. Bring a pot of water to boil, add 1 teaspoon of salt.
2. Add in the edamame beans and boil for 5 minutes.
3. Drain the beans and set aside.

Tenderloin Steaks
1. Cook the steak for 2 to 3 minutes.
2. Spoon the oil continuously while cooking.
3. Turn the steak over and repeat step 1 & 2.
4. Repeat the steps until desired doneness.
5. Remove from pan and rest for 5 minutes.

Seaweed and Sesame Gremolata
1. Lightly oil the cooking pan.
2. Toast the sesame seeds with seaweed strips until crunchy.
3. Set aside to cool down.

Finishing Touches
1. Pour the mushroom sauce into plates.
2. Add in edamame beans.
3. Place tenderloin steaks atop beans.
4. Top the steak with some seaweed and sesame gremolata.

Recipe courtesy of Silver Fern Farms.