Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
30 Mins
Serves 6

Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Long, slender clamshell mushrooms have a great creamy texture, but if you can't find them, use small cremini or chanterelles.

How to Make It

Step 1

Pat steak dry; sprinkle with 1/2 tsp. each salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook steak, turning once, until browned but still pink in center, about 3 minutes total. Arrange steak on plates.

Step 2

Add butter, mushrooms, garlic, and shallots to pan and cook until starting to brown, about 2 minutes. Add broth and remaining 1/2 tsp. each salt and pepper. Simmer until most of liquid evaporates, about 3 minutes.

Step 3

Spoon mushrooms over steak. Dollop each piece of steak with about 1/8 tsp. mustard and sprinkle plates with watercress.

Step 4

*Find clamshell mushrooms in well-stocked grocery stores.

Step 5

Note: Nutritional analysis is per serving.

Kru, Sacramento, California

Ratings & Reviews

tboneskitchen's Review

September 14, 2012
Very tasty and very easy! Made exactly as directed but used shitake mushrooms.