Beef Tenderloin with Soy Glaze and Green Beans

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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.

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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

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:

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.

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