Beef Tenderloin with Ginger-Shiitake Brown Butter |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Asian inspired flavors with a French technique give this dish it's own uniqueness. It's easy to make as well! Ingredients:
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 |
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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