Roasted Beef with Daikon

Instructions

1. 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. 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. 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. 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. 5

   Return the seared beef to the center of the skillet among the daikon pieces.

6. 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. 7

   Pour the glaze over the beef and daikon, turning the daikon to coat evenly.

8. 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. 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. 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.