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Shiitake crusted tenderloin miso butter

Shiitake Crusted Tenderloin & Miso Butter

Hello, flavor! The grocery list for this recipe is short and simple, but the symphony of textures and flavors makes every bite magic: tender steak, rich butter, tangy lime juice, salty miso, earthy mushrooms, bright herbs, and spicy serranos come together to create an elegant, high-end dish with oodles of umami. It tastes extra-luxe without a lot of extra effort — the perfect solve for unexpected guests or mid-week dinner doldrums.

Dinner

Shiitake Crusted Tenderloin & Miso Butter

Serves: 2

Ingredients

6 Tbsp unsalted butter, room temperature, divided

1 Tbsp white miso paste, room temperature

2 Tbsp chopped green onions

1 tsp freshly squeezed lime juice, room temperature

4 oz dried shiitake mushrooms

2 6-oz tenderloin steaks

Sea salt, to taste

Freshly ground Gelson’s black pepper, to taste

2 Tbsp Gelson’s 100% California extra virgin olive oil

1 serrano pepper, thinly sliced

Gelson’s fresh cilantro sprigs, for garnish

Lime wedges, for garnish

Directions

Preheat the oven to 350°.
In a small bowl or small food processor, mix together 4 tablespoons of the butter, the miso paste, green onions, and lime juice until smooth and fully combined.
In a spice grinder or small food processor, grind the dried shiitake mushrooms into a powder. The consistency should be similar to cornmeal. Transfer the powder to a plate.
Pat the steaks dry and season both sides with sea salt and black pepper. Press both sides of the steaks into the shiitake powder.
In a medium skillet, heat the olive oil over medium heat until it shimmers. Add the steaks and cook undisturbed for 3 to 5 minutes or until a golden brown crust has formed. Flip the steaks and add in the remaining 2 tablespoons of butter. Quickly baste the steaks by spooning the melted butter over them.
Transfer the steaks to the oven and cook for 7 to 10 minutes more, or until the internal temperature reaches 125° on an instant-read thermometer for medium rare.
Transfer the steaks to a plate and let them rest for 3 to 4 minutes.
Before serving, place a tablespoon of the miso butter on top of each steak, then garnish with a few sliced serrano peppers, cilantro sprigs, and a squeeze of lime juice. Serve hot.
Leftover steaks can be stored in an airtight container in the fridge for up to 2 days; the miso butter will keep for up to 4 days and will be delicious on other dishes, such as grilled chicken or fish.

Calculate nutrition information for this recipe.