Classic Artisan Wines

Classic Artisan Wines is a fine wine broker for the wines of the Santa Cruz Mountains, Napa Valley, Central Coast, Paso Robles and Russian River.

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Recommended wine to pair with Pan Roasted Beef Tenderloin: Pear Valley Zinfandel

Prep Time:
25 Minutes

Ready In:
45 Minutes

Cook Time:
20 Minutes


"A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons."


2 tablespoons olive oil

1/2 cup thinly sliced fresh shiitake mushrooms

4 (8 ounce) beef tenderloin filets

3 tablespoons sake

Kosher salt and freshly ground black pepper, to taste

2 tablespoons mirin (sweetened rice wine)

3 tablespoons unsalted butter

1 tablespoon finely chopped garlic chives

2 tablespoons minced fresh ginger

3/4 cup unsalted butter

1 tablespoon minced fresh garlic




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.


Recipe submitted by: Ryan Nomura Recipe provided by