Honey-Soy Beef Fillet With Sesame Potatoes

Ingredients

• 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

Preparation

1. 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.