Beef Fillet with Ginger-Shiitake Brown Butter

Beef Fillet with Ginger-Shiitake Brown Butter


43 people made this

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

Ryan Nomura

Serves: 4 

  • 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

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  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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Reviews (1)


Really tasty sauce, and browning the steak before cooking keeps the steak lovely and tender. - 10 Apr 2011

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