Reviewed: May 22, 2009

My husband and I loved this recipe. Will definitly make this again. It's a nice change from just grilled tenderloin.

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 11, 2009

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.

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amanecer

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

Good stuff! I cut my steaks from a whole tenderloin so they were not exactly filet, but close. I followed the recipe exactly - and had some trouble with the cooking time/temperature when browning the butter sauce. I think next time I would do my steaks last after the sauce was done because I was afraid they would get too done waiting in the oven - or too cold waiting outside of it. The butter took much longer to brown than stated, and my mushrooms, garlic, and ginger were a little overdone by the time it came together. Great flavor, I'll just need to play with the logistics a bit next time. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 10, 2009

I think this would be very good, but I used Costco tenderloins, which are basically mini roasts, and I didn't cook them long enough...had dinner for 10 and everyone loved it; I was the only one disappointed. Definately double or triple step 3. Will definately try again.

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BECKYW2770

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Reviewed: Feb. 24, 2009

The best steak I have ever cooked. LOVED it! I used plum wine and reduced the butter by just a little. Served over filet mignon that we cooked rare on the grill. Highly reccomended!!

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Keillie

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Reviewed: Jan. 22, 2009

Fantastic! We'll be making this time and time again. Recipe perfect as is. Used venison and my mouth is just watering thinking about making it again!

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HOOSIERENVY

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 21, 2009

I was very pleased with how this recipe turned out. The flavor was wonderful. The only change I made is that I used Cremini mushrooms instead of Shiitake. I couldn't find mirin in the wine section of my neighborhood grocery store. I eventually found it in the Asian products section. The bottle doesn't use the word wine, the product, from Kikkoman, is called "Aji-Mirin" and is defined as Sweet Cooking Rice Seasoning on the label. I hope this helps.

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busyness

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Reviewed: Jan. 16, 2009

I got to admit that I was skeptical of this recipe...I've never cooked Tenderloin in the oven being a die hard grill guy. It turned out fantastic!! We enjoyed the sauce, but it almost was too buttery for my taste. All in all very good and would recommend. PS Don't tell my grill buddies about using the oven. ^_^

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Kent Ecklor

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 1, 2009

I'm giving this three stars because I'm sure I must have messed it up somehow. For me, it was LOTS of melted butter with some greasy, fried shitake mushrooms with a sort of gingery flavor. I don't get the sauce part. I followed the instructions to a tee. I'm a pretty experienced cook, but I must have missed something. Sorry.

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HUBOCHIE

Cooking Level: Expert

Home Town: Whitefish, Montana, USA

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Reviewed: Oct. 3, 2008

I had 2 small portions of beef tenderloin and used this recipe. It was rich and outstanding. My garlic chives are a little tough now so I used my regular chives. Wonderful!! This rates among my all time favorites!

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Jan Moberg

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Reviewed: Sep. 29, 2008

This recipe is original and delicious! My fiancee BEGS me to make it for him. I serve it with some red skin potatos tossed in garlic, butter and dill. A HIT!!!

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alliebo

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Reviewed: Sep. 26, 2008

Very Good! Followed exactly!! Mirim is rice cooking wine and you get it in the grocery store. Also used a good saki and drank the rest with dinner.I did add the juices of the meat in the sauce. Next time I will put the meat on the grill and maybe add fresh chopped scallians instead of chives. I also served with carrot rice and sweet and spicy green beans from this site. Made a great meal!!

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KAREN9455

Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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Reviewed: Jun. 10, 2008

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!

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Mar. 8, 2008

This was absolutely delicious. Made it for my boyfriend for Valentine's Day and he begged me to make it again for him today. Couldn't find mirin anywhere so used Fuki Plum wine and can't imagine it being any better with the mirin. Thanks for the great recipe!

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 30, 2008

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.

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Tina

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Reviewed: Dec. 30, 2007

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!!!

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MOSEYT

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

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.

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Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Dec. 9, 2007

Everything was really good. The mirin gave the sauce a sweet taste which my husband and I liked very much. I never have broiled or pan-fried a steak to the same taste as a grill so I opted to do that and drizzle with sauce after. I also wrapped each tenderloin in apple wood smoked bacon for an extra flavor and I highly recommend a good quality bacon for this. I do prefer the taste of portabella mushrooms over shiitake but it was worth a shot. Overall very nice.

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kari

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Reviewed: Oct. 20, 2007

Absolutely amazing. I couldn't find mirin at the liquor store so I used plum wine instead. I also used twice the amount of shiitake mushrooms. Next time I may use less butter at the end, but overall amazing.

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