Beef Tenderloin With Ginger-Shiitake Brown Butter Recipe

Name: Beef Tenderloin With Ginger-Shiitake Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (8 ounce) filet mignon steaks, Kosher salt and fresh cracked pepper to taste, 2 tablespoons olive oil, 3 tablespoons unsalted butter, and more.

Yes, Beef Tenderloin With Ginger-Shiitake Brown Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Ginger-Shiitake Brown Butter

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