Back in 2005, I came across an interesting collection of online recipes from Nishino of Seattle, Wa. The online recipes, Autumn Omakase, A Tasting Menu From Tatsu Nashino Of Nishino can be found at: http://nishinorestaurant.com/autumn_omakase.pdf
One of the first recipes that I tried from this book was his Red Wine Soy Reduction from his dish with seared foie, maguro and shiitake. I tried making this dish with seared o-toro and shiitake and I was very happy with the results. As I thought about the dish, I observed that the maguro had a ‘steakiness’ about it. So I chose to pair this sauce with a NY Strip steak. The other thing I noticed was the recipe made quite a bit of sauce, so I made a half-recipe. I’ve made the recipe before with Cabernet Sauvignon as specified, but I’ve found I using a Shiraz or Cotes du Rhone also works well.
Here’s my microbatch version –
1 cup red wine (this time I used the Clos du Caillou Cotes du Rhone)
2 T + 2 t mirin
1 T soy sauce
1 shallot finely diced
1/2 medium sized clove of garlic, grated
1 t canola oil (my wife isn’t a big fan of heated/cooked butter)
The actual method of preparation of the sauce is on p. 43 of the .pdf document from the quoted url link above.
Because I don’t have a gas stove, I didn’t go through the ‘lighting’ the alcohol to burn it off, but rather letting it burn off on its own on during the reduction process.
So I prepped the baby carrots by blanching them and prepped the shiitake and steak the same way as I did in the tobanyaki write up (see https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style). I cooked the NY Strip in my wok much as I did salmon in the toban yaki article, but without oil. I dry seared all sides of the steak with the fat side last (to let the fat render out to serve as its own ‘cooking oil’). I cooked the steak for about 5 minutes one side and 4 on the other to about medium/medium-rare. I then plated the baby carrots as a bed (alternately pointing in opposite directions), layered the carrots with the broiled shiitake and then topped it with the steak.
At the point it was just a matter of spooning 4 tablespoons of the sauce over the steak.
Update (8 March 2014)
Recently making this sauce again, I measured out the amount of prepared garlic and shallot. The grated garlic came to 1 teaspoon and the diced shallots came to 4 tablespoons.