Sesame Chili Beef Tenderloin

🥘 Ingredients

• beef tenderloin filets
  12 oz
• black pepper
  ½ tsp
• broccoli florets
  8 oz
• butter
  2 tbsp
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• ginger
  1 tbsp
• grape tomatoes
  1 c
• jasmine rice
  1½ cup
• korean chili flakes
  1 tbsp
• pho stock concentrate
  2 tsp
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• sesame seeds
  1 tbsp
• soy sauce
  1 tbsp
• sugar
  1 tsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Thinly slice scallions , separating whites from greens. Peel and mince or grate ginger . Cut broccoli florets into bite-size pieces if necessary. Halve grape tomatoes lengthwise. Preheat oven to 450°F.

   scallions: 2 pieces, ginger: 1 tbsp, broccoli florets: 8 oz, grape tomatoes: 1 c
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. Cook, stirring, until fragrant ⏱️ 2 minutes . Stir in 1¼ cups water and pho stock concentrate ; bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, jasmine rice: 1½ cup, pho stock concentrate: 2 tsp
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 towels and season generously all over with salt and black 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 ⏱️ 5 minutes . Turn off heat; transfer beef to a plate. Wipe out pan.

   sesame seeds: 1 tbsp, korean chili flakes: 1 tbsp, garlic powder: 1 tsp, beef tenderloin filets: 12 oz, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

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

   5

   Meanwhile, heat a drizzle of cooking oil in pan used for beef over medium-high heat. Add grape tomatoes and remaining scallion whites; cook until tomatoes begin to burst ⏱️ 2 minutes . Stir in soy sauce , half the rice wine vinegar , ¼ cup water, and 1 tsp sugar . Cook, stirring occasionally, until mixture is slightly thickened ⏱️ 3 minutes . Remove from heat; stir in 1 TBSP butter until melted.

   soy sauce: 1 tbsp, rice wine vinegar: 1 tbsp, sugar: 1 tsp, butter: 2 tbsp
6. 

   6

   Fluff rice with a fork; stir in scallion greens and remaining 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.