Eye Fillet Steaks with Ginger-Shiitake Brown Butter

Eye Fillet Steaks with Ginger-Shiitake Brown Butter

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This is a recipe for eye fillet steaks with a complex and beautiful Asian-themed sauce. I like to serve this with sauteed vegetables.

Ryan Nomura

Serves: 4 

  • 2 tablespoons olive oil
  • 4 (250g) beef eye fillet steaks
  • 1 pinch sea salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1/2 cup thinly sliced fresh shiitake mushrooms
  • 3 tablespoons sake
  • 2 tablespoons mirin (sweetened rice wine)
  • 1 tablespoon finely chopped garlic chives
  • 190g unsalted butter

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C.
  2. Heat olive oil in a large ovenproof frypan over high heat until lightly smoking. Season fillets 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.
  3. 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 190g 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.

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