Beef Tenderloin with Ginger-Shiitake Brown Butter recipe

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Ingredients

4 (8 ounce) filet mignon steaks
Kosher salt and fresh cracked pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons finely minced fresh ginger
1 tablespoon finely minced garlic
½ cup thinly sliced fresh shiitake mushrooms
½ teaspoon kosher salt
3 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
½ cup unsalted butter
1 tablespoon finely chopped garlic chives

Nutrition Info

816.5 calories
carbohydrate: 5.2 g
cholesterol: 260.9 mg
fat: 56 g
fiber: 0.3 g
protein: 64.9 g
saturatedFat: 27.7 g
servingSize: -
sodium: 481.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.

  3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin, reduce by half.

  4. Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.

Recipe Yield

4 steaks

Recipe Note

Asian-inspired flavors with a French technique give this dish its own unique spin. It's easy to make as well!

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