Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter Recipe

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.