Beef Tenderloin With Ginger Shiitake Brown Butter Food

PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• 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.

BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• 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.

BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• 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.

BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• 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.

BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• 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.