Beef fillet with ginger-shiitake brown butter

    50 min

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

    45 people made this

    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 & ratings
    Average global rating:

    Reviews in English (39)


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


    Truly amazing!! Substitute dry vermouth for sake, jarred chopped chives just fine. Don't add the last 1/2 cup of butter...way to oily and not necessary. Instead, double the ingredients in step 3 (I would add 1 and 1/2 cups of shitakes) and then brown. Remove once brown to avoid seperating. I also only cooked the meat in the oven for six minutes then transferred to warm plate, wrapped the filets in tin foil and covered with a towel to let cook the rest of the way while I finished sauce. Ended up an absolute perfect buttery medium rare! I can't wait for the next dinner party to serve this!!!  -  30 Dec 2007  (Review from Allrecipes US | Canada)


    I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!  -  10 Jun 2008  (Review from Allrecipes US | Canada)