Beef Fillet with Ginger-Shiitake Brown Butter
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Serves:
4
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Yield:
4 fillet steaks
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Ready in:
50 mins
(30 mins
Prep
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20 mins
Cook)
Asian inspired flavours with a French technique give this dish it's own uniqueness. It's easy to make as well!
Recipe provided by:
Allrecipes
Ingredients
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4 (225g) fillet steaks
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kosher salt and fresh cracked pepper to taste
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2 tablespoons olive oil
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50g unsalted butter
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2 tablespoons finely minced root ginger
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1 tablespoon finely minced garlic
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75g thinly sliced fresh shiitake mushrooms
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1/2 teaspoon sea salt
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45ml sake
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30ml mirin (Japanese sweet wine)
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125g unsalted butter
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1 tablespoon finely chopped garlic chives
Preparation method
- Preheat oven to 200 C / Gas mark 6.
- 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.
- 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.
- 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.