pan roasted beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 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
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 3 tablespoons
• 2 tablespoons mirin (sweetened rice )
• 1 tablespoon finely chopped garlic chives
• 3/4 cup unsalted butter

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• 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 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.