Our Recipes, re-invented from cooking shows
Thai-Glazed Beef Tenderloin
Prep. Time:
Baking Time:
Total Time:
1 hour 45 minutes (includes 1 hour marinating)
Serves:
Serves 4
An elevated weeknight dinner inspired by Thai street food flavors.
What Makes This Special
This recipe transforms expensive beef tenderloin into something extraordinary using accessible Thai-inspired flavors. The sweet-tangy glaze caramelizes beautifully, while quick pickles and a crunchy topping add restaurant-quality texture and brightness.
Chef's Tips
Make-Ahead: Pickles and glaze can be made up to 2 days ahead. The peanut crunch stays crispy for 24 hours in an airtight container.
Temperature Guide: 125°F = rare, 130°F = medium-rare, 140°F = medium. Use an instant-read thermometer for best results.
Budget-Friendly Swap: This recipe works beautifully with thick-cut pork tenderloin or even chicken thighs (cook to 165°F internal temperature).
Serving Suggestion: Serve over jasmine rice or alongside roasted vegetables to make it a complete meal.
Ingredients
BEEF AND MARINADE
1½ lbs beef tenderloin, cut into 4 thick medallions
3 tablespoons soy sauce
2 tablespoons demerara sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil
1 teaspoon black pepper
THAI GLAZE
2 tablespoons Worcestershire Sauce
2 tablespoons lime juice
3 tablespoons demerara sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar (or white vinegar)
¾ cup beef broth
2 shallots, thinly sliced (or ½ small onion)
3 cloves garlic, minced
1 teaspoon gochugaru flakes
1 tablespoon cornstarch mixed with 2 tablespoons water
QUICK PICKLED VEGETABLES
8 oz portobella mushrooms, sliced thick
1 large cucumber, sliced into ribbons with vegetable peeler
½ cup rice vinegar
¼ cup water
2 tablespoons sugar
1 teaspoon salt
PEANUT CRUNCH:
⅓ cup roasted peanuts, roughly chopped
2 tablespoons panko breadcrumbs, toasted
1 tablespoon demerara sugar
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Pinch of salt
Instructions
MARINATE THE BEEF (1 hour ahead)
Whisk together soy sauce, brown sugar, garlic, ginger, oil, and black pepper in a shallow dish.
Add beef medallions, turning to coat completely. Marinate at room temperature for 1 hour, flipping once halfway through.
QUICK PICKLES
Combine vinegar, water, sugar, and salt in a microwave-safe bowl. Microwave for 1 minute, then stir until sugar dissolves.
Add mushrooms and cucumber ribbons to separate containers. Pour half the pickling liquid over each. Let sit at room temperature for 30 minutes.
GLAZE:
In a medium saucepan, combine Worcestershire Sauce, lime juice, demerara sugar, soy sauce, vinegar, and beef broth.
Add shallots, garlic, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 12-15 minutes until reduced by half.
Stir in cornstarch mixture and cook 1 more minute until glossy and thickened. Strain through fine mesh strainer, pressing solids to extract flavor. Set aside.
PEANUT CRUNCH
Heat a dry skillet over medium heat. Toast panko breadcrumbs for 2-3 minutes until golden.
Mix toasted panko with chopped peanuts, brown sugar, garlic powder, cayenne, and salt. Set aside.
BEEF:
Remove beef from marinade and pat completely dry. Season both sides with salt.
Heat a cast iron or heavy skillet over medium-high heat with 1 tablespoon oil.
Sear beef medallions for 3-4 minutes per side until deep golden brown.
Reduce heat to medium-low. Brush tops generously with glaze.
Continue cooking, flipping and glazing every 2 minutes, until internal temperature reaches 130°F for medium-rare (about 6-8 more minutes).
Remove from heat and let rest 5 minutes before serving.
SERVE:
Slice each medallion in half crosswise to show the pink interior.
Arrange beef on plates and drizzle with remaining glaze.
Add pickled mushrooms and cucumber ribbons alongside.
Sprinkle peanut crunch over the beef and around the plate.
Garnish with fresh cilantro or green onions if desired.
