Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 872 Calories

Ingredients

• ¾ cup unsalted butter
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 tablespoons sake
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh garlic
• Kosher salt and freshly ground black pepper, to taste
• 4 (8 ounce) beef tenderloin filets
• ½ cup thinly sliced fresh shiitake mushrooms
• 2 tablespoons mirin (sweetened rice wine)
• 1 tablespoon finely chopped garlic chives

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.