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Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Filet mignons with a delicious Asian-inspired sake-mirin browned butter sauce.
Ingredients:
  • 4 (8 ounce) beef tenderloin filets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 0.5 cup thinly sliced fresh shiitake mushrooms
  • 3 tablespoons sake
  • 2 tablespoons mirin (sweetened rice wine)
  • 1 tablespoon finely chopped garlic chives
  • 0.75 cup unsalted butter
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a large ovenproof skillet, heat olive oil over high heat until lightly smoking. Season filets with salt and pepper to taste. Sear until golden brown on both sides, around 3 minutes per side. Transfer to oven and cook to preferred doneness, approximately 12 minutes for medium-rare. Rest steaks out of the pan for 5 minutes before serving.
  • Start by melting 3 tablespoons of butter in a saucepan over medium-high heat. Sauté ginger and garlic until translucent and fragrant, about 1 1/2 minutes. Add shiitake mushrooms and cook for 3 to 4 minutes until soft. Pour in sake and mirin, then simmer until reduced by half. Brown the remaining 3/4 cup of butter over medium-low heat for 6 to 8 minutes. Season with salt, pepper, and stir in chives. Drizzle sauce over steaks and enjoy!

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