Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Name: Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Total time: 45
Yield: 4
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; ½ cup thinly sliced fresh shiitake mushrooms; 3 tablespoons sake; 2 tablespoons mirin (sweetened rice wine); 1 tablespoon finely chopped garlic chives; ¾ cup unsalted butter

Recipe by Ryan Nomura from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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4 (8 ounce) beef tenderloin filets
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Kosher salt and freshly ground black pepper, to taste
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3 tablespoons unsalted butter
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2 tablespoons minced fresh ginger
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1 tablespoon minced fresh garlic

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½ cup thinly sliced fresh shiitake mushrooms
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3 tablespoons sake
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2 tablespoons mirin (sweetened rice wine)
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1 tablespoon finely chopped garlic chives
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¾ cup unsalted butter

Instructions

Preheat oven to 400 degrees F (200 degrees C).
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.
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.