Japanese-Inspired Beef Tenderloin

This is a delicious, exciting new way to make your favorite beef tenderloins, marinated in garlic, rice wine vinegar, soy sauce, and sesame oil, and served over cooked spinach, carrots, bean sprouts, mushrooms, and snow peas.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 529 Calories

Ingredients

• 1 cup chopped fresh parsley
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 cup chopped cucumber
• 2 tablespoons ground allspice
• 1 tablespoon chopped green onions
• 1 cup chopped shiitake mushrooms
• 1 cup bean sprouts
• 1 tablespoon minced fresh ginger
• 2 tablespoons salt-free seasoning blend
• 2 tablespoons rice wine vinegar
• 2 tablespoons extra virgin olive oil, divided
• 4 (6 ounce) beef tenderloin filets
• 2 cups shredded napa (Chinese) cabbage
• ½ cup fresh snow peas, trimmed
• 2 cups chopped fresh spinach leaves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Rub seasoning blend into both sides of filets and place in a large, resealable plastic bag. In a medium bowl, stir together the soy sauce, rice wine vinegar, sesame oil, allspice, ginger, and garlic. Pour marinade into the bag and shake gently to ensure it coats the meat. Refrigerate filets for at least 3 hours or overnight.

Step 3

Remove filets from plastic bag and reserve marinade. Use a paper towel to pat the meat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the filets on all sides, about 5 minutes. Place filets onto a baking sheet and bake in preheated oven until they reach an internal temperature of 140 degrees F (60 degrees C) for medium, about 10 minutes.

Step 4

Meanwhile, in a large skillet over medium heat, heat the remaining olive oil. Stir-fry the cabbage, mushrooms, cucumbers, bean sprouts, snow peas, and green onions until tender, about 4 minutes. Stir in the spinach, parsley, and reserved marinade; cook another 5 minutes.

Step 5

To serve, divide the vegetables between four plates; cut the filets into thick slices and place on top of vegetables.