About this recipe:Fillet steaks are pan-seared, then baked in the oven until done. The steaks are served with a delicious sauce made with garlic, ginger, shiitake mushrooms, sake, mirin, garlic chives and browned butter.
2 tablespoons olive oil
4 (225g) beef fillet steaks
sea salt and freshly ground black pepper, to taste
50g unsalted butter
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
75g fresh shiitake mushrooms, thinly sliced
3 tablespoons sake
2 tablespoons mirin (sweetened rice wine)
1 tablespoon finely chopped garlic chives
175g unsalted butter
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Heat olive oil in a large oven-safe frying pan over high heat until lightly smoking. Season steaks 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 50g 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 175g 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 garlic chives. Spoon sauce over steaks to serve.
If your local supermarket doesn't stock sake, mirin or garlic chives, they can be found in Chinese/Oriental speciality stores.