Sauteed Beef with Red Miso Sauce

  • Servings: 3

    Ingredients Print Recipe

  • 3 6 oz. tenderloin steaks
  • 1/8 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 tsp. 5-spice powder
  • 1 tbsp. vegetable oil
  • 2 tbsp. minced shallot (onions can be used if shallots are unavailable)
  • 3/4 cup red wine
  • 3/4 cup water
  • 1 tbsp. red miso
  • 1/4 tsp. ground black pepper
  • 2 pinches 5-spice powder
  • 2 tsp. cornstarch dissolved in 2 Tablespoons cold water
  • 1/2 tbsp. butter
  • 1 tbsp. minced green onion


1. Season steaks with salt, black pepper and 5-spice powder.

2. In a large sauté pan, sauté steaks in vegetable oil over high heat until desired doneness. Ideally, there should be plenty of browned bits stuck to the bottom of the sauté pan which will be needed for the sauce. Remove steaks from pan and keep warm.

3. Add shallots to the pan and sauté for several minutes until tender.

4. Add red wine, bring to a boil, and reduce by ¾ the original volume.

5. Add water, bring to a boil, and reduce slightly. Whisk in miso, black pepper and 2 pinches of 5-spice.

6. Pour dissolved cornstarch mixture into the sauce, stirring constantly. Add only what is need to thicken the sauce. Note: the sauce must fully boil for the cornstarch to thicken properly.

7. Stir in butter and green onion and serve with steak.

Nutritional Analysis: Cals: 607, T.Fat: 46 gm, S.Fat: 18 gm, Chol: 126mg, Sodium: 441mg, Carb: 6gm, Fiber: 1gm, Pro: 31gm

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