Beef Fillet with Ginger-Shiitake Brown Butter

Add photo

     

Reviews  (0)

Tweaks   (0)

• Easy

• Serves: 4
• Yield: 4 fillet steaks
• Ready in: 50 mins (30 mins Prep - 20 mins Cook)

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

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.