How to Make Beef Tenderloin with Ginger-Shiitake Brown Butter - A Step-by-Step Guide

Beef tenderloin is a prime cut of meat that is prized for its tenderness and rich flavor. When prepared with a ginger-shiitake brown butter, this dish becomes a show-stopping entree that is perfect for special occasions or a luxurious weeknight meal. The combination of tender beef, fragrant ginger, earthy shiitake mushrooms, and rich brown butter creates a symphony of flavors that will tantalize your taste buds.

One of the keys to creating a perfect Beef Tenderloin with Ginger-Shiitak...

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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
  • ½ cup thinly sliced fresh shiitake mushrooms
  • ½ teaspoon kosher salt
  • 3 tablespoons sake
  • 2 tablespoons mirin (Japanese sweet wine)
  • ½ cup unsalted butter
  • 1 tablespoon finely chopped garlic chives

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 steaks

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

    817 cal.

    • Total Fat: 56g
    • Saturated Fat: 28g
    • Cholesterol: 261mg
    • Sodium: 481mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 3g
    • Protein: 65g
    • Vitamin C: 2mg
    • Calcium: 55mg
    • Iron: 5mg
    • Potassium: 843mg