Miso Charred Beef Loin with Yukon Gold Shiitake Gratin
Chef Jeffery Scott prepared this recipe to be paired with the Tannat, Le Complice, and Panoplie.
- 2 12 oz. prime strip loin steaks
- 3 tbsp red miso paste
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tsp fresh black pepper
- 2 ½ lb yukon gold potatoes, peeled
- 4 oz shiitake mushrooms, stems removed
- 2 ½ cups heavy cream
- 6 whole garlic cloves, peeled
- 6 sprigs fresh thyme
- Sea salt
- Fresh black pepper
- Whisk the miso marinade ingredients together in a small bowl. Coat the steaks evenly and refrigerate for 4 hours.
- Preheat oven to 375 degree.
- Bring cream, garlic, and thyme to a simmer in a medium saucepan; reduce by ¼.
- Remove from heat, cover, and let steep for 20 minutes.
- Spray or butter a 9-inch gratin pan.
- Fine julienne the mushrooms.
- Slice the potatoes 1/8th inch thick.
- Layer half the sliced potatoes in the gratin pan; season with salt and pepper then cover with shiitake mushrooms.
- Place the remaining half of the potatoes neatly over the mushrooms, season, and strain the cream over the dish. Let stand for ten minutes so the cream can saturate the potatoes.
- Cover with foil and bake for 45 minutes. Uncover, and cook for ten minutes longer, or until golden brown.
- Sear the steaks over a wood or gas grill on both sides and cook to 130 degrees for medium-rare.
- Rest the meat for 10 minutes. Slice and serve with the potato gratin.
Pairs With: Panoplie, Tannat, Le Complice