Pan Roasted Beef Tenderloin with Sweet Ginger-Shiitake Brown ButterFrom ironchef 10 years ago
- 6 oz. + 3 Tbsp. unsalted butter shopping list
- 2 Tbsp. olive oil shopping list
- 4 ea., 7-8 oz. filet mignon shopping list
- 2 Tbsp. Fresh ginger, finely minced shopping list
- 1 Tbsp. fresh garlic, finely minced shopping list
- 1/2 c. fresh shiitake mushrooms, thinly sliced shopping list
- 1 1/2 oz. sake shopping list
- 1 oz. mirin shopping list
- 1 Tbsp. garlic chives or chives, finely chopped shopping list
- kosher salt and fresh cracked pepper shopping list
How to make it
- Pre-heat oven to 400 degrees. In a heavy skillet, heat the olive oil on high until lightly smoking. Season the filets on both sides with salt and pepper. Pan sear on both sides until golden brown, then transfer to oven and cook until desired doneness. Remove steak from the oven and pan, and let rest for 5 minutes.
- Meanwhile, in a sauce pan, heat the 3 Tbsp. unsalted butter on medium/medium-high. Add the ginger and garlic and cook until translucent and aromatic, but do not brown, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and about 1/2 tsp. of salt, and saute until cooked though, about 3-4 minutes. Add the mirin and sake and reduce by roughly half. Add the remaining unsalted butter and after the butter melts, reduce the heat to medium low. Continue to cook until the butter browns, about 8-10 minutes. Be careful not to burn. Remove from heat, season to taste with salt and stir in the chives. Pour over the steaks and serve immediately.