Beef Tenderloin with Ginger-Shiitake Brown Butter

Beef Tenderloin with Ginger-Shiitake Brown Butter

31
Ryan Nomura 36

"Asian inspired flavors with a French technique give this dish it's own uniqueness. It's easy to make as well!"

Ingredients

50 m {{adjustedServings}} servings 816 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 64.9 g
  • 130%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

31
  1. 38 Ratings

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Truly amazing!! Substitute dry vermouth for sake, jarred chopped chives just fine. Don't add the last 1/2 cup of butter...way to oily and not necessary. Instead, double the ingredients in ste...

I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the ...

I didn't have mirin or sake. I opted for red wine as a substitue for mirin and omitted the sake and it was still great and full of flavor. Will make again.