Kobe filet with red miso butter, fortified demi-glace, roasted maitake and baby carrots

Trim the excess fat and connective tissue from the filet.

Dry brine at least two hours and up to overnight.

Combine the red miso paste, soy sauce and softened butter into a miso butter for both the sauce and the mushrooms.

Combine the demi, halved unpeeled garlic, halved shallot and a splash of pinot noir in a medium saucepan and reduce to about a quarter of its original volume.

Strain out the solids; the sauce can be refrigerated here.

To finish, return it to the saucepan, bring to a bare simmer, kill the heat and once the bubbles stop whisk in the miso butter to emulsify.

Prop a whole head of oyster or maitake mushrooms in a small pan, drizzle generously with olive oil and rub it in, then brush generously with the red miso butter and season with salt and pepper.

Roast at 375 degrees Fahrenheit with convection 25 to 35 minutes, until deeply golden brown and crisp outside and meaty inside.

Saute the baby carrots in vegetable oil, add a splash of water, cover and steam until tender throughout, then toss with a splash of soy sauce.

Add a few thyme leaves and ground pepper, holding off the salt, cover and roast at 375 for five to 10 minutes, then uncover and toss occasionally until nicely browned all over.

Place the filet in a well-seasoned and lubricated ripping hot carbon steel pan and develop a rich dark brown crust on all sides.

Move it into a 375 degree Fahrenheit oven and flip it every five minutes until it reaches 125 degrees Fahrenheit at the thickest point.

Rest five minutes before carving.

Plate the carrots stacked, flanked with the roasted maitake, the steak cut in half and the sauce to the side.