Introduction

This Beef Tenderloin with Teriyaki Reduction is a simple yet elegant dish perfect for any occasion. Tender, juicy beef pairs beautifully with a sweet and savory teriyaki sauce, complemented by crisp asparagus and fragrant jasmine rice. It’s a balanced meal that’s impressive but easy to prepare at home.

A white plate holds a meal with two main parts: on the left, there are many green asparagus stalks arranged in a neat bundle with a smooth texture and fresh appearance; on the right, there are eight medium-thick slices of dark brown steak, cooked to medium rare with a pink center, fanned out slightly with a drizzle of reddish-brown sauce underneath and around. A silver fork rests on the right side of the plate, with its prongs touching the steak. To the top right of the plate, a white bowl is filled with fluffy white rice. On the top left, there is a small white bowl with a dark brown dipping sauce topped with crushed pepper. The surface under everything is white marbled. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Teriyaki Sauce
12 ounces Asparagus
3 tablespoons Honey
16 ounces Beef Tenderloin Tail
4 ounces Jasmine Rice
9 cups Water
2 1/4 teaspoons Salt
1/4 teaspoon Ground Black Pepper
1 tablespoon Olive Oil

Instructions

Step 1: Pour 8 cups of water and 2 teaspoons of salt into a large saucepot and bring to a boil over medium-high heat.
Step 2: Trim the tough ends off the asparagus and set aside.
Step 3: Pat the beef tenderloin dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; set aside.
Step 4: In a small saucepot, combine jasmine rice and 1 cup of water. Bring to a boil over medium-high heat, then stir, cover, reduce heat to low, and simmer for 15 minutes. Fluff with a fork and keep warm.
Step 5: Heat olive oil in a large non-stick sauté pan over medium-high heat until hot.
Step 6: Add the beef tenderloin to the pan and sear for 5 minutes on each side.
Step 7: Remove the beef from the pan and allow it to rest for about 5 minutes.
Step 8: Pour teriyaki sauce into a small sauté pan and bring to a boil over high heat.
Step 9: Reduce heat to low and simmer until the sauce thickens and reduces by half, about 3 to 4 minutes. Stir in honey until combined.
Step 10: Place the asparagus in the boiling water from Step 1 and cook for about 4 minutes, until the spears bend slightly when lifted.
Step 11: Slice the rested beef tenderloin against the grain into equal-sized pieces.
Step 12: Plate the asparagus in the center of two plates, arrange the sliced beef alongside, and spoon the teriyaki reduction over the beef. Serve the jasmine rice on the side. Enjoy!

Tips & Variations

For extra flavor, marinate the beef in a little teriyaki sauce for 30 minutes before cooking.
Use other vegetables like broccoli or green beans if asparagus is unavailable or out of season.
To make the dish gluten-free, ensure your teriyaki sauce is gluten-free or make your own using tamari.
For a richer sauce, add a small splash of soy sauce or a pinch of garlic powder to the teriyaki reduction.

Storage

Store leftover beef, rice, and asparagus separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or in a pan over low heat to avoid drying out the beef. Reheat the teriyaki sauce separately and drizzle over before serving for best results.

How to Serve

A white plate on a white marbled surface holds a meal with two main parts: on the left side, a bundle of bright green asparagus spears, fresh and slightly shiny, arranged neatly and pointing to the top edge of the plate; on the right side, a row of eight slices of medium-rare beef steak, with a dark brown crust and a pink center, laid out in a line over a dark red sauce that is spread in a loose pattern on the plate. A silver fork with a white handle is resting near the bottom right edge of the plate, with its tines touching the beef. To the plate's top right is a white bowl filled with fluffy white rice, and to the left of the plate, there is a small white bowl with dark soy sauce containing sesame seeds. A dark blue cloth napkin and a silver knife are partially visible on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, while tenderloin is tender and cooks quickly, you can substitute with sirloin or ribeye. Adjust cooking times accordingly to your preferred doneness.

How do I know when the asparagus is perfectly cooked?

The asparagus should be tender but still crisp. When lifted from the water, the spears should bend slightly without snapping. Overcooked asparagus can become mushy and lose its bright color.