Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

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)

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15

SarahD

Dec. 7, 2008

"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"

13

carolyn6360

Nov. 7, 2008

"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"

10

Caitlin

Dec. 8, 2009

"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!..." See more"