Complex Asian flavors pair well with tender filet mignon.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

872 calories; 76.9 g total fat; 229 mg cholesterol; 189 mg sodium. 5.2 g carbohydrates; 34.7 g protein; Full Nutrition


Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2009
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! Read More
(13)

Most helpful critical review

Rating: 4 stars
12/07/2008
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. Read More
(17)
16 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2008
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. Read More
(17)
Rating: 5 stars
12/08/2009
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! Read More
(13)
Rating: 5 stars
11/07/2008
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. Read More
(13)
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Rating: 5 stars
07/27/2009
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 sauce with the added flavor. My husband and I loved the flavor of our angus tenderloin melt in your mouth good. However it is extremely rich (must be all that butter soaked into the mushrooms!). Next time I make this (and I will) I'm going to try half the butter half beef stock. Hopefully it will still be rich in flavor without all the extra calories and fat. Otherwise I'll keep the recipe as is. A very gourmet meal for a special occasion without a lot of fuss. Make sure you know how much each steak weighs mine was only 3.3 oz while my husband's was 8oz so I had to brown it for less time and took it out of the oven much sooner and was medium. My husband's was also medium to medium well with the listed cooking times. Oh yeah my two year old devoured the mushrooms so I'll make more next time just for her. Read More
(11)
Rating: 5 stars
07/20/2009
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 marsala with wild mushrooms and thyme next time. Read More
(10)
Rating: 4 stars
10/13/2009
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. Read More
(9)
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Rating: 4 stars
01/12/2010
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) was the overabundance of butter. I would definitely make it again though. MMM! Read More
(9)
Rating: 4 stars
11/11/2010
Way too much butter but still a tasty dish. Read More
(7)
Rating: 4 stars
02/16/2010
butter reduction is superior Read More
(7)