Honey-Soy Beef Fillet With Sesame Potatoes

Real Simple
Makes 4 servings


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1/4 cup soy sauce
3 tablespoons rice wine or sherry
3 tablespoons honey
2 teaspoons sesame oil
1 clove garlic, minced
4 7-ounce beef tenderloin fillets
1 1/2 pounds new potatoes, halved
2 tablespoons sesame seeds
1 1/2 teaspoons salt
4 tablespoons vegetable oil
1 pound steamed snow peas


Preheat oven to 400° F. Combine the soy sauce, rice wine, honey, 1 teaspoon of the sesame oil, and the garlic in a shallow dish. Place the fillets in the dish and turn to coat. Marinate for 30 minutes in the refrigerator. Place the potatoes in a pot of cold water. Bring to a boil and cook until tender, about 15 minutes; drain. Toss the potatoes with the sesame seeds, salt, 3 tablespoons of the vegetable oil, and the remaining sesame oil. Transfer to a roasting pan lined with aluminum foil or parchment paper. Roast for 25 minutes. Heat the remaining vegetable oil in a nonstick skillet over medium-high heat. Let the excess marinade drip from the fillets and sauté them for 1 to 2 minutes per side or until browned. Transfer to a baking pan and roast 3 to 4 minutes for medium rare. Meanwhile, add the remaining marinade to the skillet. Boil and cook for 1 minute. Serve over the fillets with the potatoes and snow peas.

Created date

March 2005