BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

 

  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 30

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
  • 1/2 cup thinly sliced fresh shiitake mushrooms
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sake
  • 2 tablespoons mirin (Japanese sweet wine)
  • 1/2 cup unsalted butter
  • 1 tablespoon finely chopped garlic chives

Directions

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

Notes

Categories: Beef  Dinner  Main Dish  North American  Oven 

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