Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

11 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Ryan Nomura
Recipe by  Ryan Nomura

“Complex Asian flavors pair well with tender filet mignon.”

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Ingredients

Adjust Servings

Original recipe yields 4 steaks

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
  3. Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

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Reviews (11)

Rate This Recipe
SarahD
15

SarahD

Excellent flavor! I had to modify the cooking times because the meat/temp I had did not need 3 minutes per side to sear and took longer in the oven. Everything else worked very well.

carolyn6360
13

carolyn6360

This has a really nice flavor. You can taste the ginger without it overpowering. My husband loved it. It made a great taste change for the steaks. Would probably work just as well with chicken.

Caitlin
11

Caitlin

By far the best recipe I've ever made!!!! Sooooo good! The only thing I did though was cut in half the amount of butter. It was still delicious!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 872 cal
  • 44%
  • Fat
  • 76.9 g
  • 118%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 34.7 g
  • 69%
  • Cholesterol
  • 229 mg
  • 76%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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