Japanese Steak au Poivre w/ Dijon Mushroom Sauce, Roasted Delicata Squash and Market Vegetables (for 1)


Jay’s Japanese Steak Au Poivre is a fusion dish of two classic preparations. First, sirloin steaks are hand-trimmed and marinated in a gluten-free soy sauce, ginger, garlic, brown sugar, peppercorns, and mirin (rice wine). The steaks are flash-grilled over an open fire and served with a poignant Madeira-Dijon sauce (made with roasted mushrooms, garlic, thyme, parsley, Dijon mustard, light cream, and Madeira wine (similar to sherry). Delicata squash and Roasted Vegetables (cauliflower, green beans, broccoli) served on the side. 

The steaks are cooked medium-rare – we recommend reheating to the desired degree of doneness. The Dijon sauce should be gently reheated in a microwave or saucepan.

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