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Beef Tenderloin with Teriyaki Reduction Recipe

★★★★★

4.9 from 334 reviews
  • Author: Ethan
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Description

This Beef Tenderloin with Teriyaki Reduction recipe features perfectly seared beef tenderloin served alongside tender asparagus and fluffy jasmine rice. The dish is elevated with a sweet and savory teriyaki-honey sauce reduction, creating a delightful balance of flavors ideal for a satisfying dinner.

Ingredients

Scale

Main Ingredients

  • 16 ounce Beef Tenderloin Tail
  • 12 ounce Asparagus
  • 4 ounce Jasmine Rice
  • 1 tablespoon Olive Oil

Sauces and Seasonings

  • 1/2 cup Teriyaki Sauce
  • 3 tablespoon Honey
  • 2 1/4 teaspoon Salt (divided)
  • 1/4 teaspoon Ground Black Pepper

Liquids

  • 9 cup Water (divided)

Instructions

  1. Prepare Boiling Water: In a large saucepan, pour 8 cups of water and 2 teaspoons of salt. Place over medium-high heat to bring to a boil, which will be used for cooking the asparagus.
  2. Trim Asparagus: Remove the tough ends of the asparagus and discard. Set the trimmed asparagus aside for cooking.
  3. Season Beef: Pat the beef tenderloin dry using paper towels. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper evenly.
  4. Cook Jasmine Rice: In a small saucepan, combine the 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 until water is absorbed. Fluff the rice with a fork and keep it warm.
  5. Sear the Beef: Heat olive oil in a large non-stick sauté pan over medium-high heat. When hot, add the seasoned beef tenderloin and sear each side for about 5 minutes until nicely browned.
  6. Rest the Beef: Remove the beef from the pan and let it rest for approximately 5 minutes to retain juices.
  7. Prepare Teriyaki Reduction: Pour teriyaki sauce into a small sauté pan and bring to a boil over high heat. Reduce heat to low and simmer for 3 to 4 minutes until the sauce thickens and reduces by half. Stir in honey to combine.
  8. Cook Asparagus: Place asparagus into the boiling water prepared earlier. Cook for about 4 minutes or until the spears are tender but firm enough to bend slightly when lifted.
  9. Slice Beef: While asparagus is cooking, slice the rested beef tenderloin against the grain into equal-sized pieces for tender servings.
  10. Plate and Serve: Arrange asparagus spears in the center of two plates, place the sliced beef next to them, and spoon the teriyaki reduction over the beef. Serve jasmine rice on the side and enjoy your meal!

Notes

  • Resting the beef after searing helps keep it juicy and tender.
  • Cutting the beef against the grain ensures maximum tenderness.
  • Be careful not to overcook the asparagus to maintain its crisp texture.
  • The teriyaki reduction thickens quickly; stir often to prevent burning.
  • Use a sharp knife for slicing the beef to achieve clean cuts.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Keywords: Beef Tenderloin, Teriyaki Sauce, Asparagus, Jasmine Rice, Honey, Seared Steak, Asian Inspired Dinner

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Find it online: https://theethankitchen.com/beef-tenderloin-with-teriyaki-reduction-recipe/