Ingredients:
- 2 lbs
Tenderloin or Top Sirloin Beef for Roast
- 1
Medium Onion
- ½ cup
Takara Mirin
- 1 tablespoon
Soy Sauce
- ¼ cup
Sho Chiku Bai Sake
- 1 tablespoon
Whole Grain Mustard
- 2 tbsp. (1tbspx2)
Butter
- 1 tablespoon
Olive Oil
- To Taste
Salt & Pepper
Directions:
- Rub the meat with salt & pepper and let the meat come to room temperature for 30~40 minutes.
- Slice onion thinly and set aside.
- Heat olive oil in a large pan or skillet over medium-high heat until very hot but not smoking.
- Add the 1 tablespoon butter in a pan and add meat and sear on all sides; 3~4 minutes per side.
- When meat is nicely browned, add Takara Mirin and sliced onion.
- Place the lid and cook in medium heat, frequently turning.
- Cook roast until an instant-read thermometer registers 125°F for rare, 130°F for medium.
- When desired temperature is reached, take out the meat from the pan and rest it for 15~20 minutes.
- In the pan which meat was cooked, add soy sauce, sake, mustard and the rest of the butter. Reduce the sauce to preferred thickness at medium to medium high heat.
- Pour sauce over the sliced meat for serving.