Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter Recipe -
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter Recipe
  • READY IN 45 mins

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Recipe by  

"Complex Asian flavors pair well with tender filet mignon."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Dec 07, 2008

Excellent flavor! I had to modify the cooking times because the meat/temp I had did not need 3 minutes per side to sear and took longer in the oven. Everything else worked very well.

Dec 08, 2009

By far the best recipe I've ever made!!!! Sooooo good! The only thing I did though was cut in half the amount of butter. It was still delicious!


15 Ratings

Nov 07, 2008

This has a really nice flavor. You can taste the ginger without it overpowering. My husband loved it. It made a great taste change for the steaks. Would probably work just as well with chicken.

Jul 27, 2009

I scaled this down to 2 servings and follwed the directions except for the garlic chives. I haven't seen them on the Japanese market so I just finely chopped onion to let it dissapear into the sauce with the added flavor. My husband and I loved the flavor of our angus tenderloin, melt in your mouth good. However, it is extremely rich (must be all that butter soaked into the mushrooms!). Next time I make this (and I will) I'm going to try half the butter half beef stock. Hopefully it will still be rich in flavor without all the extra calories and fat. Otherwise, I'll keep the recipe as is. A very gourmet meal for a special occasion without a lot of fuss. Make sure you know how much each steak weighs, mine was only 3.3 oz while my husband's was 8oz, so I had to brown it for less time and took it out of the oven much sooner and was medium. My husband's was also medium to medium well with the listed cooking times. Oh yeah, my two year old devoured the mushrooms so I'll make more next time just for her.

Jul 20, 2009

Mmmmmm! Timing was just right for a lovely med-rare cut of tenderloin. I will be definitely making this again. The Asian flavors were fantastic. For a different flavor, I think I'll try sweet marsala with wild mushrooms and thyme next time.

Jan 12, 2010

This is obviously a huge deviation from the original recipe but I used shrimp instead of beef and it was quite good! The one drawback for me (and it could be due to the different meats used) was the overabundance of butter. I would definitely make it again though. MMM!

Oct 13, 2009

This was a great and easy option for a dinner party. I LOVE ginger, so I enjoyed the sauce very much! This wasn't a recipe that I was overwhelmed by, but it was very good.

Nov 11, 2010

Way too much butter, but still a tasty dish.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 872 kcal
  • 44%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 229 mg
  • 76%
  • Fat
  • 76.9 g
  • 118%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Roast Beef Tenderloin

Watch how to make delicious roast beef tenderloin.

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

Fabulous Beef Tenderloin

Impressive, melt-in-the-mouth beef tenderloin that’s so easy to make.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States