Soy-Ginger Beef Tenderloin with Horseradish Mashed Potatoes and Sesame Green Beans

Indulge in a luxurious steak dinner that’s surprisingly simple to make at home. This soy-ginger beef tenderloin is seared to a deep brown crust, then finished with a glossy, savory-sweet glaze. The tenderloin’s natural tenderness is perfectly complemented by the bold flavors of ginger, soy and a hint of lemon.

On the side, creamy mashed potatoes get a kick from horseradish and a touch of garlic, making them ideal for soaking up every drop of the pan sauce. Crisp green beans and scallions, charred and tossed with sesame seeds, add a fresh, nutty crunch. It’s a complete, elegant meal that’s perfect for a special date night or any occasion you want to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Horseradish PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic. Trim green beans if necessary. Trim and cut scallions into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate ginger.
2. Place potatoes and whole garlic cloves in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; keep covered off heat until ready to use in Step 5.
3. Pat beef dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef; sear on all sides until browned, 3-5 minutes. Turn off heat; transfer beef to a baking sheet. Wipe out pan. Roast on middle rack to desired doneness, 10-12 minutes. Transfer beef to a cutting board to rest.
4. While beef roasts, heat a drizzle of oil in pan used for beef over high heat. Add green beans and scallions; cook, stirring occasionally, until charred and tender, 6-8 minutes. Turn off heat. Stir in lemon zest and sesame seeds; season generously with salt and pepper. Transfer to a plate; wipe out pan.
5. While veggies cook, return pot with potatoes and garlic to stovetop over medium heat. Add cream sauce base, horseradish paste and cream cheese. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Cook until warmed through, 2-3 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
6. Heat a drizzle of oil in pan used for green beans over medium-high heat. Add ginger and cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in sweet soy glaze, juice from half a lemon (whole lemon for 4 servings) and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until thickened and thoroughly combined, 1-3 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4).
7. Slice beef against the grain. Divide beef, green beans and scallions and mashed potatoes between plates. Drizzle beef with as much sauce as you like. Serve with remaining lemon wedges on the side. Beef is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness, but you can substitute with ribeye or sirloin steak. Adjust cooking time accordingly.

Can I make this dairy-free?

Yes, substitute the cream sauce base, cream cheese and butter with dairy-free alternatives like coconut cream, vegan cream cheese and plant-based butter.

How do I know when the beef is done?

Use a meat thermometer: 145°F for medium-rare, 160°F for medium and 170°F for well-done.