Glistening Glazed Beef Tenderloin

Glazed beef tenderloin

A perfectly cooked piece of beef tenderloin coated in a glistening soy ginger glaze is a mouthwatering delight. Although not the cheapest beef cut, this specialty steak is a showstopper for any occasion. Introducing a savory menu staple from East Asia – our Glistening Glazed Beef Tenderloin.

Infusing tender beef with the flavors of ginger and soy sauce results in an enticingly seasoned cut of meat. From preparation to presentation, this satisfying dish is simple to make yet leaves diners impressed.


  • 1-1.5 lbs beef tenderloin, trimmed of excess fat
  • 1/4 cup soy sauce
  • 1/4 cup rice wine or dry sherry
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • Sesame seeds for garnish


  1. Pat tenderloin dry and set aside. In a small bowl, whisk together soy sauce, rice wine/sherry, garlic, ginger, brown sugar, and cornstarch.
  2. Heat a large skillet over high heat and sear beef on all sides until browned, about 2-3 minutes per side. Remove from pan and set aside.
  3. Add marinade to skillet and bring to a boil. Continue cooking and stirring until thickened, about 2 minutes.
  4. Return beef to the pan and gently turn to coat with glaze. Transfer beef to a plate and tent with foil.
  5. Let rest for 10 minutes before slicing. Garnish slices with sesame seeds and serve with glaze from pan.

Nutrition Facts

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 4
  • Calories per serving: 300
  • Country of origin: East Asia

Ingredients Breakdown

Soy sauce provides a savory umami flavor along with heart-healthy antioxidants. Ginger adds spicy aroma and anti-inflammatory compounds. Together they beautifully complement beef’s rich taste. Brown sugar balances acidity while cornstarch thickens the glaze into a lustrous coat.

Kitchen Tools Necessary for This Recipe

  • Knife
  • Cutting board
  • Measuring cups/spoons
  • Mixing bowl
  • Skillet
  • Tongs
  • Plate

Frequently Asked Questions FAQs

Q: Can I use a different cut of beef?
A: Yes, a skirt or flank steak would also work well. Sear longer until internal temp reaches 145°F.

Q: Can this be made ahead?
A: Absolutely. Prepare glaze and sear the beef in advance. Finish cooking just before serving for best results.

Q: What sides pair nicely?
A: Steamed rice, sautéed vegetables, or roasted potatoes.

Q: Can leftovers be saved?
A: Refrigerate tightly wrapped steak for 3-4 days. Reheat in a saucepan with a small amount of water until hot.

Q: Can I double the recipe?
A: Yes, use a larger skillet and cook beef in batches if needed. Double all ingredients.

Take your dining experience to new heights with this impressive glazed beef tenderloin recipe. Impress guests and enjoy a nourishing meal perfect for any night of the week. Tag us on social if you recreate this dish!

ⓘ Disclaimer:
Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. The author of this article is not an expert. It is important to consult with a qualified professional. The content of this blog post is based on the author’s personal experiences, research, and opinions. nor the author assumes no responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.

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