Sesame Chili Beef Tenderloin
with Soy Butter Tomatoes, Garlic Broccoli & Ginger Rice
We’ve all fallen head over heels for this spicy, savory, restaurant-worthy beef tenderloin dish. You’ll rub this tender cut with sesame seeds, chili flakes, and garlic, then pan sear for a crisp crust and finish in the oven alongside garlicky broccoli. Serve both over fluffy rice with—perhaps the best part—a chunky, buttery burst tomato topping cooked with scallions, vinegar, soy sauce, and a touch of sugar for balance (thank you, HF chefs!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli
4 ounce
Grape Tomatoes
2 unit
Scallions
1 thumb
Ginger
¾ cup
Jasmine Rice
1 unit
Pho Stock Concentrate
1 teaspoon
Garlic Powder
10 ounce
Beef Tenderloin Steak
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 teaspoon
Korean Chili Flakes
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Cut broccoli into bite-size pieces if necessary. Halve tomatoes lengthwise.
• 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.
• 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 (it’ll finish cooking in the next step). Wipe out pan.
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. • Once broccoli has roasted 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.
• Meanwhile, heat a drizzle of oil in pan used for beef over medium-high heat. Add tomatoes and remaining scallion whites; cook until tomatoes are softened and blistered, 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.
• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) 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°.
