Spicy Beef Tenderloin Ii
Elevate your dinner menu with the bold and flavorful "Spicy Beef Tenderloin II," a recipe that combines succulent, perfectly seared beef tenderloin with a rich, zesty marinade. This dish features the perfect balance of heat and sweetness, thanks to Sriracha, honey, and a medley of smoked paprika, cumin, and fresh ginger. The tenderloin is seared to golden perfection, then oven-roasted to your desired doneness, ensuring every bite is juicy and flavorful. Finished with a vibrant splash of lime juice, fresh cilantro, and a hint of red pepper flakes, this dish is a true crowd-pleaser. Ready in under 45 minutes, it’s an impressive yet approachable centerpiece for any occasion. Perfect for spice lovers, this recipe pairs beautifully with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, combine olive oil, soy sauce, Sriracha sauce, honey, minced garlic, grated ginger, ground cumin, smoked paprika, black pepper, and kosher salt. Mix everything well to form a marinade.
Place the beef tenderloin on a clean cutting board and pat it dry with paper towels.
Rub the marinade all over the beef tenderloin, ensuring it's fully coated. Let the beef rest at room temperature for 15 minutes to allow the flavors to penetrate.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin for about 2-3 minutes per side until a golden-brown crust forms.
Transfer the skillet to the preheated oven and roast the beef for 15-20 minutes or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).
Remove the tenderloin from the oven, transfer it to a cutting board, and let it rest for 10 minutes to retain its juices.
Drizzle the lime juice over the beef and sprinkle with fresh cilantro and a pinch of red pepper flakes for extra heat.
Slice the beef tenderloin into medallions and serve with your favorite sides.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 18.3 g | ||
| Protein | 281.5 g | 563% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 3826 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
