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Indulge in a weeknight dinner that feels like a special occasion with this Beef Tenderloin with Soy Glaze and Green Beans. The tender beef is enhanced by a rich, savory soy glaze, while crisp green beans add a vibrant touch to the plate. It’s a dish that delivers elegance and flavor without demanding hours in the kitchen.
Why You’ll Love This Recipe
This Beef Tenderloin with Soy Glaze is not just a delightful meal but also a quick and satisfying option for busy days. It’s packed with flavor and looks stunning on any dinner table.
- Quick Prep: Ready in under 30 minutes.
- Flavor Explosion: A perfect balance of savory and slightly sweet.
- Elegant Presentation: Impress your family or guests effortlessly.
- Healthy Option: Packed with protein and veggies.
Ingredients
- 2 beef tenderloin steaks (about 6 ounces each)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 8 ounces fresh green beans, trimmed
- 1 tablespoon sesame oil
- 2 scallions, sliced (for garnish)
- Salt and pepper, to taste
How to Make Beef Tenderloin with Soy Glaze
- In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger. Set aside.
- Season both sides of the beef tenderloin steaks with salt and pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes. Pour the soy glaze into the same skillet and bring to a simmer, scraping up any brown bits from the bottom of the pan.
- Cook the glaze for about 2-3 minutes until it thickens slightly. Return the steaks to the skillet, spooning the glaze over them to coat.
- While the steaks are resting, bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and toss with sesame oil.
- Serve the beef tenderloin topped with the soy glaze, alongside the sautéed green beans, and garnish with sliced scallions.
Tips for the Best Results
- Choose well-marbled beef tenderloin for maximum tenderness and flavor.
- Let the beef come to room temperature before cooking for even cooking.
- Adjust the sweetness of the glaze by adding more or less brown sugar to taste.
Easy Variations
- Swap out the green beans for asparagus or broccoli for a different vegetable option.
- Add a splash of rice vinegar to the glaze for a tangy kick.
- For a spicy version, incorporate red pepper flakes into the glaze.
What to Serve With It
- Fluffy jasmine rice or quinoa to soak up the glaze.
- A light salad with a sesame dressing.
- Garlic mashed potatoes for a comforting side.
- Sautéed mushrooms for an earthy flavor addition.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the beef.
Recipe Card
Beef Tenderloin with Soy Glaze and Green Beans
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 beef tenderloin steaks (about 6 ounces each)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 8 ounces fresh green beans, trimmed
- 1 tablespoon sesame oil
- 2 scallions, sliced (for garnish)
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger. Set aside.
- Season both sides of the beef tenderloin steaks with salt and pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes. Pour the soy glaze into the same skillet and bring to a simmer, scraping up any brown bits from the bottom of the pan.
- Cook the glaze for about 2-3 minutes until it thickens slightly. Return the steaks to the skillet, spooning the glaze over them to coat.
- While the steaks are resting, bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and toss with sesame oil.
- Serve the beef tenderloin topped with the soy glaze, alongside the sautéed green beans, and garnish with sliced scallions.
Notes: Adjust the sweetness of the glaze by adding more or less brown sugar to taste.
