Ginger-Shiitake Brown Butter Beef Tenderloin

Ginger-Shiitake Brown Butter Beef Tenderloin, a non-vegetarian Asian-inspired dish that brings together the succulent tenderness of filet mignon with a rich, aromatic brown butter sauce. This recipe is perfect for those seeking a sophisticated meal, featuring a delightful blend of ginger, garlic, and shiitake mushrooms.

Ideal for special occasions, this dish pairs beautifully with steamed rice or sautéed vegetables. Packed with protein and essential nutrients, it’s a fantastic choice for meat lovers.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Elevate your dinner experience tonight with this flavorful recipe!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 45 minutes

Overview

This Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter combines complex Asian flavors with the tenderness of filet mignon. The dish is elevated with a rich brown butter sauce infused with ginger, garlic, and shiitake mushrooms, making it a perfect choice for a sophisticated dinner.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Asian

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 4 8 Ounces (oz) beef tenderloin filets
• 1 Pinch kosher salt, to taste
• 1 Pinch black pepper, to taste
• 3 Tablespoons (tbsp) unsalted butter, melted
• 2 Tablespoons (tbsp) fresh ginger, minced
• 1 Tablespoon (tbsp) fresh garlic, minced
• 0.5 Cups fresh shiitake mushrooms, sliced
• 3 Tablespoons (tbsp) sake
• 2 Tablespoons (tbsp) mirin
• 1 Tablespoon (tbsp) garlic chives, minced
• 0.75 Cups unsalted butter, melted

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season the beef filets with salt and pepper to taste. Sear the filets until golden brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and cook to the desired doneness, approximately 12 minutes for medium-rare. Once done, allow the steaks to rest out of the pan for 5 minutes.
3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium-high heat. Stir in the ginger and garlic, cooking until translucent and aromatic, but not browned, about 1 1/2 minutes.
4. Add the shiitake mushrooms and cook for 3 to 4 minutes until softened. Pour in the sake and mirin, simmering until reduced by half.
5. Melt the remaining 3/4 cup of butter, then reduce the heat to medium-low, and cook until the butter browns, about 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives.
6. Spoon the sauce over the steaks to serve.

Enjoy this elegant dish with your favorite side for a complete meal!