Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 4 (8 ounce) beef tenderloin filets
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 3 tablespoons sake
• 2 tablespoons mirin (sweetened rice wine)
• 1 tablespoon finely chopped garlic chives
• 3/4 cup unsalted butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the tenderloin filets dry and season all sides generously with kosher salt and black pepper. Let them sit at room temperature for 15 minutes.

2. Heat the oven to 400°F (204°C). Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering.

3. Sear the steaks 2 minutes per side until deeply browned. Transfer the skillet to the oven and roast 6 to 8 minutes until an instant-read thermometer reads 145°F (63°C) in the center.

4. Move the steaks to a plate, tent loosely with foil, and rest for 3 minutes. Pour off most of the fat from the skillet, leaving a thin film.

5. Add 3 tablespoons butter to the skillet over medium heat. Add the sliced shiitakes, season lightly, and cook about 4 minutes until golden and tender.

6. Stir in the minced ginger and garlic and cook 1 minute. Add the sake and mirin, simmer about 1 minute, and reduce until slightly syrupy. Remove from the heat.

7. In a small saucepan, melt the 3/4 cup butter over medium heat, swirling often, until it turns golden brown and smells nutty, about 4 minutes. Watch closely so it does not burn.

8. Stir the garlic chives into the mushroom mixture. Spoon it over the rested steaks and drizzle with the brown butter. Serve immediately.