SALT AND PEPPER ROAST WITH SHIITAKE AND SOY GINGER REDUCTION

Another perfect example of why soy and ginger go together so well.

Prep Time 2 HOURS
Difficulty BEGINNER - INTERMEDIATE
Good For 10 PEOPLE
Ingredients
1 2 KG - JAPANESE WAGYU TENDERLOIN SLAB, A4
2 200 ML - SOY SAUCE
3 60 G - GINGER (SLICED)
4 40 ML - SESAME OIL
5 60 G - BROWN SUGAR
6 50 ML - HONEY
7 80 ML - MIRIN
8 500 G - SHIITAKE MUSHROOMS (SLICED)
9 100 G - SPRING ONIONS (CHOPPED)
10 TO TASTE - SALT AND PEPPER
Steps
1 Preheat oven to 375°F.
2 On a large pan, heat up your sesame oil and brown your thawed and seasoned tenderloin slab on high heat.
3 Saute ginger and sesame oil on a sauce pan. Add in mirin, soy sauce, honey and brown sugar.
4 Bring it to a boil and and turn your heat to low.
5 Reduce the soy ginger sauce by half.
6 Put meat in the preheated oven and cook until the desired doneness, 35 minutes for medium rare.
7 On a separate pan, saute altogether sesame oil, shiitake mushrooms and spring onions and add small amount of soy sauce.
8 Serve the tenderloin slab with soy ginger reduction and shiitake mushrooms.