Classic Artisan Wines

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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

Servings:
4

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

INGREDIENTS:

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

 

DIRECTIONS:

1.

Preheat oven to 400 degrees F (200 degrees C).

2.

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.

3.

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 www.Allrecipes.com

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