Recipe by Ryan Nomura
"Asian inspired flavors with a French technique give this dish it's own uniqueness. It's easy to make as well!"
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4 (8 ounce)
filet mignon steaks
Kosher salt and fresh cracked pepper to taste
finely minced fresh ginger
finely minced garlic
thinly sliced fresh shiitake mushrooms
mirin (Japanese sweet wine)
finely chopped garlic chives
Truly amazing!! Substitute dry vermouth for sake, jarred chopped chives just fine. Don't add the last 1/2 cup of butter...way to oily and not necessary. Instead, double the ingredients in step 3 (I would add 1 and 1/2 cups of shitakes) and then brown. Remove once brown to avoid seperating. I also only cooked the meat in the oven for six minutes then transferred to warm plate, wrapped the filets in tin foil and covered with a towel to let cook the rest of the way while I finished sauce. Ended up an absolute perfect buttery medium rare! I can't wait for the next dinner party to serve this!!!
This recipe didn`t work for my family. I followed the recipe exactly, except of using white wine instead of mirin, but I didn`t get the sauce at all. The butter evaporated and there was only shiitake mushrooms in the oil. The meat with this sauce didn`t have a flavor at all. I have tried some Ryan`s recipes and all of them were fabulous, but this... Sorry.
I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!
I didn't have mirin or sake. I opted for red wine as a substitue for mirin and omitted the sake and it was still great and full of flavor. Will make again.
Absolutely DELICICOUS. Followed the recipe exactly (except I put the filets in an ovenproof dish rather than putting the skillet in the oven). I served it with Carrot Rice (recipe on this site) and I sauteed some peapods with toasted sesame seeds and seasoned them with salt and pepper. Gorgeous presentation and I truly can't tell you how yummy it was. The butter sauce is out of this world. Easy meal that would be perfect for a dinner party.
Delicious!!! I had to use Sherry instead of Sake and I marinated the steaks in a little soya sauce before cooking. Other than that I followed the recipe correctly. The sauce is really, really good. Can't wait to make this again.
The sauce is excellent, but the steaks are only seasoned with salt and pepper. It would have been nice to have the flavour infused into the meat instead of just in the sauce.
This was simple, exotic and absolutely ono-licious (delicious). My guests were VERY impressed.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Tenderloin with Ginger-Shiitake Brown Butter
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 504
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