Tenderloin with Sake-Mirin Butter

Doug Stonebreaker says the cultural diversity of San Francisco convinced him to settle there. It's also inspired his cooking: Here he slathers beef with a Japanese-style butter sauce.

Slideshow: More Beef Recipes

  • Total Time:
  • Servings: 4

Related Video

More Videos
The Perfect Burger Blend

Ingredients

  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 2 tablespoons sake or dry sherry
  • 1 tablespoon mirin (sweet rice wine)
  • Salt and freshly ground pepper
  • Four 6-ounce beef tenderloin steaks (3 inches thick)

How to make this recipe

  1. In a small skillet, heat 1 teaspoon of the olive oil. Add the garlic and cook over low heat until fragrant but not browned, about 1 1/2 minutes. Stir in the butter until melted, then add the sake and mirin. Season with salt and pepper; remove from the heat.

  2. In a large skillet, heat the remaining 2 tablespoons of olive oil. Season the steaks with salt and pepper and cook over moderate heat until browned outside and rare within, 7 minutes per side. Transfer to plates, drizzle with the sake-mirin butter and serve.

Suggested Pairing

Black curranty Cabernet from Sonoma County.

Contributed By Published April 2006





464257 recipes/tenderloin-sake-mirin-butter 2013-12-06T23:53:36+00:00 Doug Stonebreaker fast-column|american|asian|japanese|4|fast|weeknight-dinner april-2006,Doug Stonebreaker,beef tenderloin,sake mirin butter,japanese food,steak recipe,butter sauce recipes,tenderloin-sake-mirin-butter 464257
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement