Tempeh in Charcutière Sauce

Score each tempeh steak in a crosshatch pattern on both sides, cutting 3–4mm deep. Brush all surfaces with the first tablespoon of Dijon mustard and season generously with salt and pepper. Mince the shallots and garlic, slice the cornichons, and cube the cold butter.

Place the scored, mustard-coated tempeh steaks in a single layer on a plate. Leave uncovered at room temperature for 15 minutes to allow the mustard to penetrate the cuts.

Heat the clarified butter in a wide, heavy skillet or sauté pan over medium-high heat until it shimmers and a small piece of tempeh sizzles immediately on contact.

Add the tempeh steaks and sear without moving them for 4 minutes, until deep golden brown on the underside.

Flip the steaks and sear the second side for 3 minutes until equally golden. Transfer to a plate and set aside; do not wipe the pan.

Reduce the heat to medium and add the shallots to the same pan. Cook, stirring frequently, for 5 minutes until softened and beginning to turn golden at the edges.

Add the garlic and tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells sweet.

Pour in the white wine and scrape up any browned bits from the pan. Simmer vigorously for 5 minutes until the wine is reduced by roughly half.

Add the vegetable stock and caster sugar. Simmer for 8 minutes until the sauce has reduced to a glossy, lightly coating consistency.

Reduce the heat to low. Stir in the second tablespoon of Dijon mustard, the wholegrain mustard, the cornichon slices, and the cornichon brine. Stir to combine and taste for seasoning.

Return the seared tempeh steaks to the pan, nestling them into the sauce and spooning the sauce over the top.

Warm through for 3 minutes over low heat, without letting the sauce boil.

Remove from the heat and swirl in the cold cubed butter, one or two pieces at a time, tilting and swirling the pan until the sauce turns glossy and emulsified. Scatter over the chopped parsley and serve immediately.