-
-
My review
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
66
Ryan Nomura
"Complex Asian flavors pair well with tender filet mignon."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 872Original recipe yields 4 servings (4 steaks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 12Most helpful
Most positive
Least positive
Newest
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.