Pan-Seared Beef Tenderloin with Miso Butter & Charred Broccolini
Center-cut steaks, umami-rich compound butter, crispy greens

Ingredient · 188 recipes
The best ways we cook with miso — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Center-cut steaks, umami-rich compound butter, crispy greens
Silken, pale-green summer soup, finished with crispy sage and crispy prosciutto
Slow-poached bone-in thighs in fragrant oil, finished with crisped skin and burnt breadcrumbs
Tender, complex cake with umami depth and citrus brightness
Tangy, silky passion fruit custard in a buttery shell, topped with crispy-shattered tuile
Paper-thin battered stalks finished with glossy, savory-sweet glaze and toasted seeds
Creamy, nutty frozen refreshment
White fish with umami-dark soy-miso glaze and a tangle of blistered snapdragon peas, baby corn, and charred scallions
Steamed rice paper rolls filled with blue swimmer crab, charred onion & scallion oil, finished with white miso caramel
Whole Mediterranean sea bass steamed in parchment with North African spice, caramelized vegetables, and silken saffron butter
Delicate fried tofu skin crackling with umami
Oily fish seared until crisp, served with caramelized daikon
Herb-stuffed fish with umami glaze, blistered peppers, and fragrant garlic sauce
Tender poached abalone, spiced chili mayo, shattered rice paper, bright pickled vegetables
Tender seared squid tossed in brown butter and white miso, finished with scallion oil
Rich fish, umami glaze, charred vegetable sweetness
Raw fish kissed by flame, umami-deep and textured
Silky, earthy panna cotta with sweet-salty caramel and textural snap
Smoky, umami-rich dip with fragrant oil
Pillowy scallop, silken corn essence, charred green, umami-dark butter
Sea urchin-based silken custard, roe jewels, brûléed edge and citrus finish
Silky charcoal soba with smoky miso-glazed eggplant, bright-dark seasoning
Silken egg rice with fermented plum, herb-infused fat and shoyu caramel
Slow-braised Portuguese lamb neck in fortified wine reduction, served with caramelized roasted figs, silken saffron couscous, and charred chicory