PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER
Complex Asian flavors pair well with tender filet mignon.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 872.4 calories, Carbohydrate 5.2 g, Cholesterol 228.6 mg, Fat 76.9 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 38.8 g, Sodium 189.2 mg, Sugar 3.2 g
PAN ROASTED BEEF TENDERLOIN
Searing then roasting at high heat keeps flavor in tenderloin. Truss it so that the roast cooks evenly and maintains its shape.
Provided by looneytunesfan
Categories Roast Beef
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.
- Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.
- Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.
- Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130° (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2" slices.
Nutrition Facts : Calories 1112.7, Fat 82.4, SaturatedFat 28.9, Cholesterol 292.4, Sodium 1945.7, Carbohydrate 1, Fiber 0.4, Protein 86
PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER
Complex Asian flavors pair well with tender filet mignon.
Provided by Ryan Nomura
Categories Japanese Recipes
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 872.4 calories, Carbohydrate 5.2 g, Cholesterol 228.6 mg, Fat 76.9 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 38.8 g, Sodium 189.2 mg, Sugar 3.2 g
ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS
Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.
Provided by littleturtle
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Trim tenderloin of fat and remove silverskin.
- Rub beef all over with garlic and coat with thyme.
- In a hot skillet, sear tenderloin on all sides in oil.
- Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
- In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
- Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
- Let tenderloin rest for several minutes before slicing.
- Slice and serve with mushroom sauce.
Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6
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