Steaks With Wasabi Mashed Potatoes And Daikon Salad Recipe

Ingredients

6 T unsalted butter

3 T chopped shallots

1 C dry red wine

1 C low sodium beef stock

1 C low sodium chicken stock

1 T Tonkatsu (Japanese steak sauce)

6 6 oz 3/4 inch beef tenderloin steaks

1 T oriental sesame oil (i use a drizzle)

2 T chilled unsalted butter

2 C matchstick- size peeled daikon radish

1 C radish sprouts

2 T rice vinegar

Preparation

Melt 1 T butter in heavy medium saucepan over med-high heat. Add shallots; saute 2 min. Add wine and boil until reduced to 1/2 cup. Add both stocks and steak sauce and boil until reduced to 3/4 cup, about 15 min. Set sauce aside. Toss daikon radish, sprouts and vinegar in medium bowl. Season with pepper and salt if desired. Melt 1 T butter in heavy large skillet over medium high heat. Sprinkle steak with pepper and salt if desired. Add to skillet and cook to desired doneness, about 3 min. per side for medium rare. Transfer steak to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to a boil. Remove from heat. Add 2 T chilled butter; wisk just until melted. Slice steaks. Mound potatoes on plates. Top with sliced steak; then salad (I serve on the side). Drizzle sauce and serve.