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Mustard Onion Sauce with Pan Roast Beef




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