Beef Tenderloin with Ginger-Shiitake Brown Butter recipe
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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 ½ cup thinly sliced fresh shiitake mushrooms ½ teaspoon kosher salt 3 tablespoons sake 2 tablespoons mirin (Japanese sweet wine) ½ cup unsalted butter 1 tablespoon finely chopped garlic chives
Nutrition Info
- 816.5 caloriescarbohydrate: 5.2 gcholesterol: 260.9 mgfat: 56 gfiber: 0.3 gprotein: 64.9 gsaturatedFat: 27.7 gservingSize: -sodium: 481.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Beef Tenderloin with Ginger-Shiitake Brown Butter
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.