Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Preheat your oven to 400 degrees F (200 degrees C). (Prep Time: 5 minutes)

Heat olive oil in a large, oven-safe skillet over high heat until lightly smoking. Season beef tenderloin filets generously with salt and freshly ground black pepper. (Prep Time: 2 minutes)

Sear the filets in the hot skillet until golden brown on all sides, approximately 3 minutes per side. This creates a beautiful crust and locks in the juices. (Cook Time: 6 minutes)

Transfer the skillet to the preheated oven and cook to your desired level of doneness. For medium-rare, approximately 12 minutes. Use a meat thermometer for accuracy—aim for an internal temperature of 130-135 degrees F (54-57 degrees C). (Cook Time: 12 minutes)

Remove the skillet from the oven and transfer the filets to a cutting board. Allow them to rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (Rest Time: 5 minutes)

While the steaks are resting, prepare the ginger-shiitake brown butter sauce. In a saucepan over medium-high heat, melt 3 tablespoons of unsalted butter. (Prep Time: 1 minute)

Add the minced fresh ginger and garlic to the melted butter and cook until fragrant and translucent, about 1 1/2 minutes. Be careful not to brown the garlic. (Cook Time: 1.5 minutes)

Add the thinly sliced shiitake mushrooms to the saucepan and cook until softened, approximately 3 to 4 minutes. (Cook Time: 4 minutes)

Pour in the sake and mirin, and simmer until the liquid has reduced by half, concentrating the flavors. (Cook Time: 3 minutes)

In a separate saucepan, melt the remaining 3/4 cup of unsalted butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns a rich, nutty brown color, approximately 6 to 8 minutes. Watch carefully to prevent burning. (Cook Time: 8 minutes)

Once the butter is browned, remove from heat and season to taste with salt and freshly ground black pepper. Stir in the finely chopped garlic chives. (Prep Time: 2 minutes)

To serve, slice the rested beef tenderloin filets and spoon the decadent ginger-shiitake brown butter sauce generously over the top. Garnish with additional garlic chives, if desired. (Prep Time: 1 minute)