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

Indulge in a luxurious steak dinner that’s surprisingly simple to prepare at home. Tender beef tenderloin filets are seared to a deep brown crust, then finished in the oven and drizzled with a glossy sweet soy-ginger-lemon glaze. The result is a melt-in-your-mouth main that feels special enough for a celebration.

On the side, creamy mashed potatoes get a kick from horseradish and a touch of garlic, making them the perfect vehicle for any extra pan sauce. Crisp green beans and scallions are quickly charred and tossed with lemon zest and sesame seeds for a fresh, nutty crunch. Together, this trio creates a balanced, impressive meal that will wow your dinner guests.

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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

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 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 and ¼ cup water. Cook, stirring occasionally, until thickened and thoroughly combined, 1-3 minutes. Turn off heat and stir in 1 TBSP butter.
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.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time accordingly. Tenderloin is recommended for its tenderness.

What can I use instead of horseradish paste?

You can use prepared horseradish or omit it for a milder flavor. Add a little extra cream cheese if you like.

Can I make this dairy-free?

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