Professional Documents
Culture Documents
Fry 2 rib-eye or sirloin steaks in a little butter and olive oil in a shallow
pan, turning and basting regularly (I turn mine every 2 minutes and
baste almost continuously). When the meat is done to your liking, lift
from the pan and set aside to rest on a warm plate. Add 4 tablespoons
(60g) butter to the pan, let it sizzle briefly, then stir in a shallot, finely
chopped, and let it soften for a minute, stirring occasionally and
scraping the browned steak juices from the pan. Add 2 tablespoons
of white (shiro) miso and a tablespoon of cider vinegar and whisk.
(If it looks like the sauce is splitting, add a spoonful of hot water and
whisk.) Stir in a tablespoon of chopped tarragon and a tablespoon of
chopped chervil.
For 2. Steak with deeply savory juices.
Printed in China
10 9 8 7 6 5 4 3 2 1