Original Menu Beef Tenderloin with Ginger-Shiitake Brown Butter :: Popular Recipes

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Beef Tenderloin with Ginger-Shiitake Brown Butter

"Asian-stimulated flavors with a French technique supply this dish its own particular spin. It's easy to make as nicely!"

Ingredients :

four (8 ounce) filet mignon steaks
Kosher salt and sparkling cracked pepper to flavor
2 tablespoons olive oil
three tablespoons unsalted butter
2 tablespoons finely minced sparkling ginger
1 tablespoon finely minced garlic
half of cup thinly sliced fresh shiitake mushrooms
1/2 teaspoon kosher salt
three tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
1/2 cup unsalted butter
1 tablespoon finely chopped garlic chives

Instructions :

Prep : 30M	Cook : 4M	Ready in : 50M

Preheat oven to four hundred levels F (two hundred levels C).
Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high warmth until it starts to smoke. Sear steaks till golden brown on both facets, about 3 mins in keeping with facet. Transfer steaks to preheated oven, and cook for approximately 10 mins, or to desired doneness. When the steaks are achieved, set apart to rest in a warm location even as finishing the sauce.
Meanwhile, soften 3 tablespoons of butter in a saucepan over medium warmness. Stir within the garlic and ginger, prepare dinner lightly until aromatic and translucent, approximately 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and prepare dinner till softened, three to four minutes. Pour in sake and mirin; lessen through 1/2.
Stir in closing half cup of butter. Once melted, reduce heat to medium-low and hold to cook dinner till the butter turns a darkish golden brown, 6 to eight minutes. Season to flavor with salt and pepper, stir in chives. Serve sauce over steaks.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it calmly, and make clean-up simpler.

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