Beefy Shrooms * (dry Aged Beef) Recipe

Time1h

Serves2

koji butter, pearl mushrooms, kabocha puree

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Ingredients

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1
Prepare the Kabocha Puree
Cut the kabocha squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 30-40 minutes until tender. Once done, scoop the flesh into a blender, add a pinch of salt, and blend until smooth. Set aside.
2
Cook the Pearl Mushrooms
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the pearl mushrooms and sauté for about 5-7 minutes until they are golden and tender. Season with salt and pepper, then remove from heat.
3
Sear the Beef
Season the dry aged beef with salt and pepper. In the same skillet, add the koji butter and heat until melted. Sear the beef on all sides for about 4-5 minutes for medium rare, or until your desired doneness. Remove from the skillet and let rest for a few minutes.
4
Plate the Dish
Slice the rested beef and arrange it on a plate. Spoon the kabocha puree beside the beef and top with the sautéed pearl mushrooms. Garnish with fresh herbs.