Teppan-Style Rib Eye Steak with Maitake Mushroom White Wine Cream Sauce

Steps

1. 1
   Place the maitake mushroom on the surface of the beef steak as a tenderizing marinade. The natural enzymes in maitake help break down the meat's connective tissue.
2. 2
   Let the steak rest so the maitake enzymes can work through the meat fibers.
3. 3
   Sear the maitake mushroom on a hot teppan or skillet until fragrant, then remove and set aside.
4. 4
   Sear the beef steak on the hot surface until golden brown on both sides. The meat will be remarkably tender from the maitake treatment, so flip carefully and gently.
5. 5
   In the same pan, melt the butter and add the reserved seared maitake mushroom.
6. 6
   Pour in the white wine and mirin, allowing the sauce to simmer slightly to cook off the alcohol.
7. 7
   Stir in the heavy cream, soy sauce, and Dijon mustard until the sauce is well combined and slightly thickened.
8. 8
   Plate the seared steak and drizzle with the maitake white wine cream sauce. Serve immediately.