Roasted Beef with Daikon
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like restaurant quality. Tender beef tenderloin pairs beautifully with roasted daikon radish, which is naturally low in calories but packed with vitamin C to support your immune system. The soy and ginger marinade brings authentic Asian flavors to your kitchen without any fussy techniques. Everything roasts on one pan, making cleanup a breeze, and the silky glaze coating the meat and vegetables is pure comfort food.
Ella x
Ingredients
- ¾ kgbeef tenderloin(trimmed and brought to room temperature)
- ¾ kgdaikon radish(cut into 1.5-inch wedges)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously on all sides with salt and pepper.
Tip: Dry beef ensures better browning and a flavorful crust.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef on all sides for 2-3 minutes per side until a golden brown crust forms.
Tip: Don't move the meat while searing—let it develop color undisturbed.
- 3
Remove the beef from the skillet and set aside. Add the remaining olive oil to the same skillet and add the daikon wedges in a single layer.
Tip: Arrange daikon pieces so they make direct contact with the hot pan for better caramelization.
- 4
Sear the daikon wedges for 3-4 minutes per side until lightly browned, then transfer to the sides of the skillet.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 5
Return the seared beef to the center of the skillet among the daikon pieces.
- 6
In a small bowl, whisk together soy sauce, minced ginger, minced garlic, honey, rice vinegar, and sesame oil.
Tip: This glaze adds depth and complements both the beef and the natural sweetness of daikon.
- 7
Pour the glaze over the beef and daikon, turning the daikon to coat evenly.
- 8
Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare beef, or until your desired doneness is reached.
Tip: Use a meat thermometer—target 130-135°F internal temperature for medium-rare.
- 9
Remove from oven and let the beef rest for 5 minutes before slicing. The daikon should be tender and caramelized.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
- 10
Slice the beef against the grain and arrange on a serving plate with the roasted daikon. Drizzle with any remaining pan juices, then garnish with sliced green onions and sesame seeds.
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