- Meat and poultry
- Cuts of beef
- Fillet steak
Fillet steaks are pan-seared, then baked in the oven until done. The steaks are served with a delicious sauce made with garlic, ginger, shiitake mushrooms, sake, mirin, garlic chives and browned butter.
16 people made this
- 2 tablespoons olive oil
- 4 (225g) beef fillet steaks
- sea salt and freshly ground black pepper, to taste
- 50g unsalted butter
- 2 tablespoons finely chopped fresh ginger
- 1 tablespoon finely chopped fresh garlic
- 75g fresh shiitake mushrooms, thinly sliced
- 3 tablespoons sake
- 2 tablespoons mirin (sweetened rice wine)
- 1 tablespoon finely chopped garlic chives
- 175g unsalted butter
MethodPrep:25min ›Cook:20min ›Extra time:5min resting › Ready in:50min
- Preheat oven to 200 C / Gas 6.
- Heat olive oil in a large oven-safe frying pan over high heat until lightly smoking. Season steaks 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 50g 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 175g 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 garlic chives. Spoon sauce over steaks to serve.
If your local supermarket doesn't stock sake, mirin or garlic chives, they can be found in Chinese/Oriental speciality stores.
Reviews & ratingsAverage global rating:(16)
Reviews in English (12)
Excellent flavor! I had to modify the cooking times because the meat/temp I had did not need 3 minutes per side to sear and took longer in the oven. Everything else worked very well.-07 Dec 2008
By far the best recipe I've ever made!!!! Sooooo good! The only thing I did though was cut in half the amount of butter. It was still delicious!-05 Dec 2009
by Carolyn Arkell Terlouw
This has a really nice flavor. You can taste the ginger without it overpowering. My husband loved it. It made a great taste change for the steaks. Would probably work just as well with chicken.-07 Nov 2008