If you were one of the unlucky ones and missed out on Waitrose’s recipe card this month featuring our Organic White Miso Paste in their delicious Fillet Steaks With Miso-Mustard Sauce recipe, we’ve got your back!
Set a non-stick frying pan over a medium-high heat and toast the sesame seeds, stirring regularly, for 3-4 minutes or until golden; set aside. Meanwhile, take the steaks out of their packaging and pat dry on kitchen paper. Lightly season and set aside at room temperature until ready to cook.
Meanwhile, mix the mustard powder to a paste with 1 tbsp just-boiled water, then blend with the sesame seeds, miso, soy sauce, cream, garlic, honey and 5 tbsp just-boiled water in the bowl of a small, high-powered blender until smooth.
Return the frying pan to a high heat with the oil. When smoking hot, cook the steaks for 5 minutes on each side for medium rare (or longer as desired). Set aside to rest for 3-4 minutes. Meanwhile, heat the potato and sugar snap peas according to pack instructions. Return the pan (with any leftover caramelised bits and juices) to a low heat and tip in the sauce, warming it through gently and adding a splash more water to loosen if needed. Serve the steaks, potato and veg with the miso-mustard sauce spooned over.
Per serving 2877kJ/689kcals/39g fat/18g saturated fat/42g carbs/12g sugars/ 7g fibre/40g protein/4.4g salt
Cooks tip: This makes a fantastic Valentine’s Day meal for two. You could also serve the steak and sauce with Waitrose Thai Sticky Rice and steamed greens.
And to drink… Rich, fruity and sumptuous, Waitrose Ripasso di Valpolicella Classico, Italy, is a top match for steak.
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