Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter11 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“Complex Asian flavors pair well with tender filet mignon.” - by Ryan Nomura
Original recipe yields 4 steaks
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Amount Per Serving (4 total)
- 872 cal
- 76.9 g
- 5.2 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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...." See more"
"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...." See more"
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