Sesame-Crusted Beef Tenderloin with Soy Butter Tomatoes and Ginger Rice

This sesame-crusted beef tenderloin is a showstopper. The tenderloin filets are coated in sesame seeds and chili flakes, then pan-seared to a crisp crust and finished in the oven. Served over fluffy ginger rice with roasted garlic broccoli and a tangy soy butter tomato topping, every bite is packed with flavor.

The tomato topping is the star—burst cherry tomatoes cooked with scallions, soy sauce, vinegar, and a touch of sugar, finished with butter for richness. It’s the perfect complement to the savory beef and broccoli. This dish is sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces. Halve tomatoes lengthwise.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add rice, half the scallion whites, and 1 tsp ginger (2 tsp for 4 servings). Cook, stirring, until fragrant, 1-3 minutes. Stir in 1¼ cups water (2½ cups for 4) and stock concentrate; bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine sesame seeds, chili flakes, and half the garlic powder. Pat beef dry with paper towels and season generously all over with salt and pepper. Add beef to bowl with sesame-chili mixture; press to coat all sides. Heat a drizzle of oil in a large pan over medium heat. Add beef and sear, turning occasionally, until browned all over, 4-7 minutes. Turn off heat; transfer beef to a plate. Wipe out pan.
4. While beef cooks, toss broccoli on one side of a baking sheet with a drizzle of oil, remaining garlic powder, salt, and pepper. Roast on top rack for 5 minutes. Remove sheet from oven; carefully place beef on empty side of sheet. Return to top rack and roast until broccoli is browned and tender and beef reaches desired doneness, 8-10 minutes more.
5. Meanwhile, heat a drizzle of oil in the pan used for beef over medium-high heat. Add tomatoes and remaining scallion whites; cook until tomatoes begin to burst, 2-3 minutes. Stir in soy sauce, half the vinegar, ¼ cup water, and 1 tsp sugar (all the vinegar, ½ cup water, and 2 tsp sugar for 4 servings). Cook, stirring occasionally, until mixture is slightly thickened, 2-4 minutes more. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper. Slice beef against the grain. Divide rice between plates. Top with broccoli and beef in separate sections; spoon as many tomatoes as you like over beef. Serve with any remaining tomatoes on the side. Beef is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time as needed.

What can I use instead of Korean chili flakes?

You can use regular red pepper flakes or omit for less heat.

Can I make this dish dairy-free?

Yes, substitute butter with a dairy-free alternative or omit the butter in the rice and tomatoes.