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

Instructions

1
Preheat your oven to 325 degrees.

2
Use a spice grinder to grind the porcinis and smoked salt together into a fine powder.
3
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.
4
Sear the beef on all sides in a hot, oiled, oven safe frying pan until the teres majors develop a browned crust.
5
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.
6

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.

7
Slice the teres majors and serve them with the miso butter & your choice of sides.