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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef tenderloin filet	4			1613.8703	0.0	359.0408	9.0667
kosher salt black pepper			ground	1613.8703	0.0	359.0408	9.0667
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
shiitake mushroom	1/2	cup	sliced	-	-	-	-
sake	3	tablespoons		-	-	-	-
mirin rice wine	2	tablespoons	sweetened	1613.8703	0.0	359.0408	9.0667
garlic chive	1	tablespoon	chopped	1613.8703	0.0	359.0408	9.0667
butter	3/4	cup	unsalted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.