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Beef Tenderloin with Ginger-Shiitake Brown Butter

SUBMITTED BY: Ryan Nomura  PHOTO BY: SunnyByrd Supporting Member (Click to learn more about Supporting Membership)

"Asian inspired flavors with a French technique give this dish it's own uniqueness. It's easy to make as well!"
Beef Tenderloin with Ginger-Shiitake Brown Butter Recipe
RECIPE RATING:
This recipe has been rated 31 times with an average star rating of 4.7
Read Reviews (27)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min
Original recipe yield 4 steaks

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 (8 ounce) filet mignon steaks
  • Kosher salt and fresh cracked pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons finely minced fresh ginger
  • 1 tablespoon finely minced garlic
  • 1/2 cup thinly sliced fresh shiitake mushrooms
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sake
  • 2 tablespoons mirin (Japanese sweet wine)
  • 1/2 cup unsalted butter
  • 1 tablespoon finely chopped garlic chives

What to Drink?
Wine Cabernet Sauvignon

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
  3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
  4. Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Dec. 30, 2007 by MOSEYT 
Truly amazing!! Substitute dry vermouth for sake, jarred chopped chives just fine. Don't add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Jan. 30, 2008 by Tina 
I didn't have mirin or sake. I opted for red wine as a substitue for mirin and omitted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Feb. 7, 2007 by Kapuni 
This was simple, exotic and absolutely ono-licious (delicious). My guests were VERY impressed. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Jun. 10, 2008 by TsukiKarp 
I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Dec. 18, 2007 by Artemisdtp 
Absolutely DELICICOUS. Followed the recipe exactly (except I put the filets in an ovenproof... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed on Mar. 12, 2007 by Lisa 
The sauce is excellent, but the steaks are only seasoned with salt and pepper. It would have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Apr. 23, 2007 by Hot Chilli 
Delicious!!! I had to use Sherry instead of Sake and I marinated the steaks in a little soya... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Feb. 17, 2007 by KarenB 
I made this for Valentine's day. My husband was never more impressed. The flavor was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Mar. 8, 2008 by Kristin 
This was absolutely delicious. Made it for my boyfriend for Valentine's Day and he begged me... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Feb. 16, 2007 by jimmy d 
This was really good! I recommend using organic butter if possible because it browns better. MORE

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Photo by Allrecipes

Cooking Level: Professional

Living In: Honolulu, Hawaii, USA

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Nutritional Information
Beef Tenderloin with Ginger-Shiitake Brown Butter

Servings Per Recipe: 4

Amount Per Serving

Calories: 816

  • Total Fat: 56g
  • Cholesterol: 261mg
  • Sodium: 475mg
  • Total Carbs: 5.2g
  •     Dietary Fiber: 0.3g
  • Protein: 64.9g

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