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Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

By: Ryan Nomura  
"Complex Asian flavors pair well with tender filet mignon."

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (5)

Rate/Review | 740 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 steaks
 

Ingredients

  • 2 tablespoons olive oil
  • 4 (8 ounce) beef tenderloin filets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1/2 cup thinly sliced fresh shiitake mushrooms
  • 3 tablespoons sake
  • 2 tablespoons mirin (sweetened rice wine)
  • 1 tablespoon finely chopped garlic chives
  • 3/4 cup unsalted butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 872 | Total Fat: 76.9g | Cholesterol: 229mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by carolyn6360 
This has a really nice flavor. You can taste the ginger without it overpowering. My husband... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2008 by SarahD 
Excellent flavor! I had to modify the cooking times because the meat/temp I had did not need... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by MommyofRedHeads 
I scaled this down to 2 servings and follwed the directions except for the garlic chives. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by luv2cook 
Mmmmmm! Timing was just right for a lovely med-rare cut of tenderloin. I will be definitely... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Joli 
This was a great and easy option for a dinner party. I LOVE ginger, so I enjoyed the sauce... MORE

 
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