beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 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
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 1/2 teaspoon kosher salt
• 3 tablespoons
• 2 tablespoons mirin (japanese sweet )
• 1/2 cup unsalted butter
• 1 tablespoon finely chopped garlic chives

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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 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.