2.7 3

Tenderloin with Sake-Mirin Butter

  • Total Time:
  • Servings: 4

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


KEY: Fast - Column, American, Asian, Japanese, Fast, Dinner

Related Video

More Videos
The Easy Way to Make Soft, Airy Chinese Steamed Buns


  • 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

Related Video

More Videos
The Easy Way to Make Soft, Airy Chinese Steamed Buns

464257 recipes/tenderloin-with-sake-mirin-butter 2013-12-06 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-with-sake-mirin-butter 464257