Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Ingredients for - Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

1. Olive oil - 2 tablespoons
2. Beef tenderloin filets - 4 (8 ounce)
3. Kosher salt and freshly ground black pepper, to taste - 4 (8 ounce)
4. Unsalted butter - 3 tablespoons
5. Minced fresh ginger - 2 tablespoons
6. Minced fresh garlic - 1 tablespoon
7. Thinly sliced fresh shiitake mushrooms - ½ cup
8. Sake - 3 tablespoons
9. Mirin (sweetened rice wine) - 2 tablespoons
10. Finely chopped garlic chives - 1 tablespoon
11. Unsalted butter - ¾ cup

How to cook deliciously - Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

1. Stage

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

2. Stage

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.

3. Stage

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.