Summary: By adding shallots, ginger and sherry, suddenly it’s a delicious Japanese steakhouse dinner.
- 2 beef medallions, boneless ribeye steaks or filet mignons
- Salt and freshly ground black pepper to taste
- ½ cup shiitake mushroom powder (grind 6 to 8 dried shiitake mushrooms in a clean coffee or spice grinder)
- 1 Tbsp. extra-virgin olive oil
- 2 shallots, sliced thinly
- 1-inch piece fresh ginger, chopped coarsely (about 1 Tbsp.)
- ½ cup dry sherry