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My review
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Ryan Nomura
"Complex Asian flavors pair well with tender filet mignon."
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Ingredients
45 m servings 872 calsOriginal recipe yields 4 servings (4 steaks)
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Directions
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts
Per Serving: 872 calories; 76.9 g fat; 5.2 g carbohydrates; 34.7 g protein; 229 mg cholesterol; 189 mg sodium. Full nutrition
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Reviews
Read all reviews 12Most helpful
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12/7/2008
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.
12/5/2009
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!
11/7/2008
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.
7/25/2009
I scaled this down to 2 servings and follwed the directions except for the garlic chives. I haven't seen them on the Japanese market so I just finely chopped onion to let it dissapear into the ...
7/18/2009
Mmmmmm! Timing was just right for a lovely med-rare cut of tenderloin. I will be definitely making this again. The Asian flavors were fantastic. For a different flavor, I think I'll try sweet ma...
1/12/2010
This is obviously a huge deviation from the original recipe but I used shrimp instead of beef and it was quite good! The one drawback for me (and it could be due to the different meats used) wa...
10/10/2009
This was a great and easy option for a dinner party. I LOVE ginger, so I enjoyed the sauce very much! This wasn't a recipe that I was overwhelmed by, but it was very good.