http://www.scandicorganic.com/wp-content/uploads/2016/04/1153106.jpg 600 600 Ilari http://www.scandicorganic.com/wp-content/uploads/2016/06/Scandic-Organic-logo-300x296.jpg Ilari2017-09-20 07:55:472017-09-21 08:14:30Beef Tenderloin with Ginger-Shiitake Brown Butter
“Asian inspired flavors with a French technique give this dish it’s own uniqueness. It’s easy to make as well!”
- Prep: 30 m
Cook: 20 m
Ready In: 50 m
- 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.