Pan Seared Steak with Rosemary Merlot Sauce and Shiitake Confit

  • Servings: 4
  • Rating:


  • 3 tablespoons extra-virgin olive oil
  • 3 small shallots, chopped
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup plus 2 tablespoons Merlot, or red wine ¹
  • 1/2 cup Kikkoman Soy Sauce, divided
  • 4 ounces shiitake mushroom caps, stemmed and sliced ²
  • 1 bouquet garni: (usually includes 2 bay leaves, 4 branches
  • thyme, 4 sprigs parsley), or 1-1/2 teaspoons
  • dried bouquet garni herbs
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 1/2 teaspoon sugar
  • 2 teaspoons rosemary needles, chopped
  • ² Use fresh mushrooms, do not substitute dried shiitakes. You may use cremini mushrooms as a substitute.
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces shiitake mushrooms, (substitute cremini if preferred), stemmed and sliced
  • Freshly ground pepper and salt, to taste
  • 4 small sprigs fresh rosemary, plus 1/2 teaspoon crushed
  • 2 teaspoons Kikkoman Soy Sauce
  • 4 boneless rib-eye, or sirloin tip steaks, about 1-1/4" thick
  • 1 ounce cognac or Scotch, optional
  • 5 ounces Signature Sauce (scant 2/3 cup)


Heat a medium saucepan over medium heat. Add olive oil, shallots and garlic and sautè until translucent, but not browned. Add tomato paste and sizzle 30 seconds. Add 1/4 cup soy sauce, remaining ingredients, and 2/3 cup water. Simmer uncovered on low heat 10 minutes. Strain. Return to pan; cook over medium-high heat until reduced to 1-1/4 cups, about 8 minutes.

Add remaining soy sauce. Simmer 5 minutes or until silky, with the consistency of a light syrup. Add more pepper to taste if desired. Keep warm until ready to use, or refrigerate 2-3 days. Makes about 1-1/4 cups, or enough for 8-10 average servings, or 2-3 entrees.

Heat 2 tablespoons oil and 1/2 tablespoon butter in a wide sautè pan over medium-high heat. Add shiitakes, a pinch of salt, freshly ground pepper to taste, 1/2 teaspoon rosemary and sautè until they give up their liquid. Add soy sauce, reduce heat to medium-low and cook until concentrated and silky, 10-12 minutes. Remove from heat and keep warm.

Season steaks generously with pepper. Heat a heavy non-stick fry pan (or the rinsed out sautè pan) over medium-high heat. Film with remaining oil. When hot, sear steaks on one side until browned. Turn, sear 2 minutes, and cook until 125°F. for rare, 135°F. for medium-rare, or to desired doneness. Remove with tongs to plates or platter. Sprinkle with a pinch of salt. If using, add cognac to pan and evaporate over medium heat (if heat is too high it will flame - this is not a problem just be aware). Add 1 tablespoon water and the Signature Sauce. Bring to low boil scraping up caramelized meat juices from pan. Whisk in remaining butter. Adjust pepper to taste.

Drizzle each steak with 2 tablespoons sauce, top with shiitake confit. Dot plate rims with a little more sauce if desired. Garnish with rosemary sprigs.

Wine suggestion: Merlot or the same wine you used for the sauce.

Additional serving suggestions: Buttered steamed baby potatoes.

Use as marinade for thick tuna steaks (preferably the deep red variety), or salmon before grilling. Marinate up to 2 hours, no longer. Discard marinade or bring to boil and use as sauce.

Use to deglaze the roasting pan from a standing rib roast, and as sauce for the sliced beef. Add a few tablespoons of water for deglazing with the sauce.

Braised Root Vegetables: toss with a medley of root vegetables and braise slowly. (Carrots, turnips, Jerusalem artichokes, daikon radish, are good candidates).