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Ingredients

2 tablespoons olive oil 4 (8 ounce) beef tenderloin filets Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter 2 tablespoons minced fresh ginger 1 tablespoon minced fresh garlic ½ cup thinly sliced fresh shiitake mushrooms 3 tablespoons sake 2 tablespoons mirin (sweetened rice wine) 1 tablespoon finely chopped garlic chives ¾ cup unsalted butter

Nutrition Info

872.4 calories carbohydrate: 5.2 g cholesterol: 228.6 mg fat: 76.9 g fiber: 0.3 g protein: 34.7 g saturatedFat: 38.8 g servingSize: - sodium: 189.2 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

4 steaks

Complex Asian flavors pair well with tender filet mignon.