Aburi Tenderloin Steak Recipe

Combine rice vinegar, sugar, salt and wasabi paste in a small bowl, whisk until sugar dissolves and wasabi is evenly dispersed.

Add the thinly sliced cucumber or daikon, toss to coat. Let sit at room temperature for at least 20 minutes or refrigerate up to 2 hours. Drain just before plating.

Place potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Meanwhile, warm milk and 2 tbsp butter in a small saucepan until butter melts; keep warm.

Drain potatoes well and return to the pot off the heat. Mash to desired texture, then stir in warmed milk and butter, white miso paste, 1/2 tsp salt and 1/4 tsp white pepper. Adjust seasoning. Keep warm while finishing steak.

Preheat oven to 400°F (200°C) or plan to sauté on the stovetop. Toss baby carrots and asparagus/broccolini with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Roast on a sheet tray for 10–12 minutes until tender-crisp and slightly caramelized, or sauté in a hot skillet for 6–8 minutes until tender and glossy. Keep warm.

In a small saucepan over medium heat, melt 1 tbsp butter and sweat the minced shallot until translucent, about 1–2 minutes.

Add the Suntory whiskey and carefully flambé or simmer for 30 seconds to burn off most alcohol, scraping any fond. Add the veal demi-glace or reduced veal stock and bring to a gentle simmer.

Stir in 1/2 tsp soy sauce and 1/4 tsp black pepper. Reduce slightly until the sauce coats the back of a spoon, about 3–5 minutes. Off heat, swirl in cold 1 tbsp butter to finish for shine and mouthfeel. Keep warm.

Bring the tenderloin steaks to room temperature for 20–30 minutes. Pat dry with paper towels.

Season both sides evenly with fine sea salt (about 1/2 tsp per steak if preferred) and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and heat until shimmering.

Sear the steaks 45–60 seconds per side to develop a deep crust, then, using tongs, sear the edges for 15–20 seconds. Add 1 tbsp butter to the pan and baste the steaks for 20–30 seconds, spooning the foaming butter over the tops.

If you prefer medium-rare, transfer the skillet to a preheated 400°F (200°C) oven for 2–4 minutes until internal temperature reaches 125–130°F (51–54°C). For rare, remove earlier; for medium, cook a bit longer. Alternatively, continue cooking on the stovetop over medium heat, monitoring temperature.

Remove steaks to a warm plate and loosely tent with foil. Rest for 5–7 minutes so juices redistribute.

Optionally, finish steaks by torching (aburi) the top surface with a culinary blowtorch for 10–20 seconds per steak to impart a slight char and smoky aroma. Brush or spoon a little of the warm veal jus over tops after torching.

Spoon a generous portion (about 1/2 cup total for 2 servings) of miso mashed potato onto each plate, slightly off-center.

Arrange the roasted seasonal vegetables beside the mash.

Place the rested aburi tenderloin steak atop or beside the mash. Slice the steak if desired into medallions and fan over the mash.

Spoon 1–2 tbsp of the warm Suntory whiskey veal jus around and over the steak.

Top with a small heap (about 1–2 tbsp) of drained wasabi pickles and garnish with microgreens or chopped chives. Serve immediately with an optional lemon wedge.