Roasted Beef with Ginger

Instructions

1. 1

   Pat the beef tenderloin dry with paper towels and season generously with salt and black pepper on all sides.

   Tip: Dry beef ensures better browning and a flavorful crust.

2. 2

   In a small bowl, combine minced ginger, garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, and red pepper flakes to create a paste.

   Tip: Prepare this marinade while your beef comes to room temperature.

3. 3

   Rub the ginger-garlic paste all over the beef, coating it evenly on all surfaces. Let it sit for 10 minutes.

   Tip: This allows the flavors to penetrate the meat slightly before cooking.

4. 4

   Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the beef for 2-3 minutes on each side until golden brown.

   Tip: A proper sear locks in juices and creates a flavorful exterior.

5. 5

   Transfer the skillet to a preheated 400°F oven along with the star anise. Roast for 18-24 minutes until the internal temperature reaches 135°F for medium-rare.

   Tip: Use a meat thermometer for accurate doneness; cooking time varies by thickness.

6. 6

   Remove the beef from the oven and let it rest on a cutting board for 5 minutes before slicing.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

7. 7

   In a small saucepan, whisk together remaining soy sauce, rice vinegar, honey, and 1 tbsp sesame oil. Heat over low heat for 2 minutes, stirring occasionally.

   Tip: This glaze complements the roasted beef's richness without overpowering it.

8. 8

   Slice the beef against the grain into quarter-inch thick pieces and arrange on a serving platter. Drizzle with the ginger-soy glaze and serve warm.

   Tip: Slicing against the grain makes each bite more tender and easier to chew.