Thai-Glazed Beef Tenderloin
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.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- MARINATE THE BEEF
- Whisk together soy sauce, brown sugar, garlic, ginger, oil, and black pepper in
- Add beef medallions, turning to coat completely. Marinate at room temperature fo
- QUICK PICKLES
- Combine vinegar, water, sugar, and salt in a microwave-safe bowl. Microwave for
- Add mushrooms and cucumber ribbons to separate containers. Pour half the picklin
- GLAZE
- In a medium saucepan, combine Worcestershire Sauce, lime juice, demerara sugar,
- Add shallots, garlic, and red pepper flakes. Bring to a boil, then reduce heat a
- Stir in cornstarch mixture and cook 1 more minute until glossy and thickened. St
- PEANUT CRUNCH
- Heat a dry skillet over medium heat. Toast panko breadcrumbs for 2-3 minutes unt
- Mix toasted panko with chopped peanuts, brown sugar, garlic powder, cayenne, and
- 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 temperatu
- 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