Last updated: 20 May 2010

Beef Fillet with Ginger-Shiitake Brown Butter

Recipe by: Ryan Nomura | Photo by: Melody

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Added to favourites by 6 cook(s)

Prep: 30 mins | Cook: 20 mins
Serves: 4

Asian inspired flavours with a French technique give this dish it's own uniqueness. It's easy to make as well!

Recipe provided by:

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Ingredients

4 (225g) fillet steaks

kosher salt and fresh cracked pepper to taste

2 tablespoons olive oil

50g unsalted butter

2 tablespoons finely minced root ginger

1 tablespoon finely minced garlic

75g thinly sliced fresh shiitake mushrooms

1/2 teaspoon sea salt

45ml sake

30ml mirin (Japanese sweet wine)

125g unsalted butter

1 tablespoon finely chopped garlic chives

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Preparation method

1.		Preheat oven to 200 C / Gas mark 6.

2.		Season fillets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof frying pan over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.

3.		Meanwhile, melt 50g of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.

4.		Stir in remaining butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.

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