Beef Tenderloin with Teriyaki Reduction
A recipe by Soy Vay: "This simple yet elegant dish featuring tender beef tenderloin comes together fast and is sure to impress. With only five ingredients, you’ll be sitting down to dinner in no time, with practically zero clean-up."
Ingredients
Cooking Instructions
step 1
Pour Water (8 cups) and Salt (2 tsp) in a large saucepot over medium-high heat.
step 2
Remove the tough ends from the Asparagus (2 1/2 cups) and discard. Set the asparagus aside.
step 3
Pat dry the Beef Tenderloin Tail (1 lb) with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) on both sides; hold.
step 4
Combine Jasmine Rice (2/3 cup) and Water (1 cup) in a small saucepot over medium-high heat. When water comes to a boil, stir, cover, reduce the heat to low and simmer for 15 minutes. Fluff rice with a fork and keep warm for plating.
step 5
Meanwhile, heat Olive Oil (1 Tbsp) in a large non-stick sauté pan over medium-high heat.
step 6
When hot, add the beef tenderloins and sear on both sides for 5 minutes.
step 7
Remove the beef from the pan and let rest for about 5 minutes.
step 8
Pour Teriyaki Sauce (1/2 cup) into a small sauté pan, and place over high heat.
step 9
As soon as it begins to boil, reduce heat to low and simmer until the sauce has thickened and reduced by half; about 3 to 4 minutes. Stir in the Honey (3 Tbsp).
step 10
Place the asparagus in the boiling water and cook for about 4 minutes. The spears should bend slightly when picked up out of the water.
step 11
While the asparagus is cooking, slice the beef tenderloin against the grain into equal sized pieces.
step 12
Place the asparagus in the center of two plates. Place the beef tenderloin next to the asparagus and spoon the Teriyaki reduction around the steak. Serve the jasmine rice on the side. Serve and enjoy!
