Combine mirin, sesame oil, 2 tbsp of the soy sauce and 1 tbsp of the peanut oil. Brush over to the steaks and asparagus, then set aside. To make the sauce, heat remaining peanut oil in a saucepan. Add the mushrooms and soften for 1 minute. Stir in the sugar, stock, miso paste, cream and remaining soy sauce. Bring sauce to a boil then simmer until thickened. Grill steaks for 2-3 minutes on each side for medium rare or until done to your liking. Grill the asparagus after the steaks. To assemble, place the steaks in a platter and serve the asparagus on the side. Pour mushroom miso sauce on top of the steaks and serve.

Serves 4