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Beef Tenderloin with Ginger-Shiitake Brown Butter

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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50 m servings 816 cals
Original recipe yields 4 servings (4 steaks)


  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 64.9 g
  • 130%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 37
  1. 45 Ratings

Most helpful positive review

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 ste...

Most helpful critical review

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 shi...

Most helpful
Most positive
Least positive

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 ste...

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 ...

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) ...

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 g...

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.

I made this for Valentine's day. My husband was never more impressed. The flavor was outstanding, and it was very simple to prepare. I could not find mirin, but used a sweet red wine recomme...

I made this yesterday for my annual home Christmas party for several friends. I followed the recipe exactly and it was a big hit. Today I sliced the leftover filets and heated them in the lefto...