Sunday, May 9, 2010

Beef Tenderloin with Ginger Shitake Butter

2-3 lb beef tenderloin
olive oil
Salt and pepper

3 T butter
2 T minced fresh ginger
1 T minced garlic
1/2 lb shitake Mushrooms
1/2 lb. oyster mushrooms
3 T sake
2 T mirin
1/2 cup butter
2 T chopped chives

Heat oven to 400
Bring tenderloin to room temp and rub withs salt and pepper
heat olive oil in large skillet until smoking, sear tenderloin on all sides until browned and crispy, transfer to roasting pan and place in oven until internal temp is 12o. Remove from oven, tent with foil and let rest.

Meanwhile make the sauce... melt 2 T butter, cook ginger and garlic until fragrant 2-3 min. Add mushrooms, sake and mirin. Cook until reduced by 1/2. Add 1/2 cup butter and cook over med. heat until browned. Add chopped chives and serve over sliced tenderloin.

No comments: