Sesame Chili Beef Tenderloin

🥘 Ingredients

• Korean chili flakes
  2 tsp
• beef tenderloin filets
  20 oz
• broccoli florets
  1 lb
• butter
  4 tbsp
• cooking oil
  4 tsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• grape tomatoes
  8 oz
• jasmine rice
  1.5 c
• pepper
• pho stock concentrate
  2 unit
• rice wine vinegar
  5 tsp
• salt
• scallions (separating whites from greens)
  4
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sugar
  2 tsp

🍳 Cookware

• small pot
• medium bowl
• paper towel
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Thinly slice scallions . Peel and mince or grate ginger . Cut broccoli florets into bite-size pieces if necessary. Halve grape tomatoes lengthwise.

   scallions: 4 (separating whites from greens), ginger: 2 thumb, broccoli florets: 1 lb, grape tomatoes: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add jasmine 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 pho 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.

   cooking oil: 4 tsp, jasmine rice: 1.5 c, pho stock concentrate: 2 unit
3. 

   3

   Meanwhile, in a medium bowl , combine sesame seeds , Korean chili flakes , and half the garlic powder . Pat beef tenderloin filets dry with paper towel 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 cooking 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.

   sesame seeds: 2 tbsp, Korean chili flakes: 2 tsp, garlic powder: 2 tsp, beef tenderloin filets: 20 oz, salt, pepper
4. 

   4

   While beef cooks, toss broccoli on one side of a baking sheet with a drizzle of cooking oil, remaining garlic powder, salt , and pepper . Roast on top rack for ⏱️ 5 minutes . Once broccoli has roasted, 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.

   salt, pepper
5. 

   5

   Meanwhile, heat a drizzle of cooking oil in 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 rice wine vinegar , 1/4 cup water, and 1 tsp sugar (all the vinegar, 1/2 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 butter until melted.

   soy sauce: 4 tbsp, rice wine vinegar: 5 tsp, sugar: 2 tsp, butter: 4 tbsp
6. 

   6

   Fluff jasmine rice with a fork; stir in scallion greens and butter 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°.

   jasmine rice, butter, salt, pepper