Hamish Brown serves up a tasty beef fillet with black-pepper miso and Japanese mushroom salad dish on From Saturday Kitchen.

Hamish says: “Highly flavoured Japanese ingredients transform steak into a light meal with bold flavours in this simple and pretty dish.”

The ingredients for the beef with miso are: 150ml sake, 150ml mirin, 20g fresh root ginger, peeled and finely chopped, 2 tsp crushed garlic, 3 tsp freshly ground black pepper, 200g red miso paste, 4 x 200g beef fillet steaks and freshly grated wasabi, to serve.

For the pickled Japanese mushroom salad: 1 tbsp vegetable oil, 300g mix Japanese mushrooms (keep the shiitake separate), 350ml mirin, 100ml rice vinegar, 50ml light soy sauce, 1 onion, cut into 1cm rings and 250ml mirin.