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Mustard Onion Sauce with Pan Roast Beef




Ingredients Tenderloin or Top Sirloin beef for roast 2 lbs
Ingredients medium onion 1
Ingredients Takara Mirin 1/2 cup
Ingredients soy sauce 1 tablespoon
Ingredients Sho Chiku Bai Classic Junmai 1/4 cup
Ingredients whole grain mustard 1 tablespoon
Ingredients butter 2 tablespoons (1 tablespoon x 2)
Ingredients olive oil 1 tablespoon
Ingredients slat & pepper to taste


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 125ºF for rare, 130ºF 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.