Beef Tenderloin with Ginger-Shiitake Brown Butter Best Dishes

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Beef Tenderloin with Ginger-Shiitake Brown Butter

"Asian-stimulated flavors with a French method give this dish its very own particular spin. It's easy to make as nicely!"

Ingredients :

4 (eight ounce) filet mignon steaks
Kosher salt and sparkling cracked pepper to flavor
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons finely minced fresh ginger
1 tablespoon finely minced garlic
1/2 cup thinly sliced fresh shiitake mushrooms
half teaspoon kosher salt
3 tablespoons sake
2 tablespoons mirin (Japanese candy wine)
1/2 cup unsalted butter
1 tablespoon finely chopped garlic chives

Instructions :

Prep : 30M	Cook : 4M	Ready in : 50M

Preheat oven to 400 levels F (2 hundred ranges C).
Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-evidence skillet over medium-excessive heat until it starts offevolved to smoke. Sear steaks until golden brown on both aspects, about three mins per aspect. Transfer steaks to preheated oven, and cook dinner for about 10 minutes, or to favored doneness. When the steaks are accomplished, set aside to rest in a warm region whilst completing the sauce.
Meanwhile, soften 3 tablespoons of butter in a saucepan over medium warmth. Stir inside the garlic and ginger, prepare dinner gently until fragrant and translucent, approximately 1 half of to two minutes. Add the shiitake mushrooms and half of teaspoon salt, and prepare dinner till softened, three to four mins. Pour in sake and mirin; lessen by using half of.
Stir in last half cup of butter. Once melted, reduce warmth to medium-low and retain to cook until the butter turns a darkish golden brown, 6 to 8 mins. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook dinner it calmly, and make clean-up simpler.

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