Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Complex Asian flavors pair well with tender filet mignon. 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.
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