Beef Tenderloin with Ginger-Shiitake Brown Butter
Beef Tenderloin with Ginger-Shiitake Brown Butter might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 930 calories, 42g of protein, and 80g of fat. It is a good option if you're following a gluten free diet. A mixture of filet mignon steaks, sake, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.
Instructions
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.