Roasted Beef with Pak Choi

Instructions

1. 1

   Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until golden brown, then transfer to the oven.

   Tip: A screaming hot pan creates a beautiful caramelized exterior.

3. 3

   While beef roasts, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger in a small bowl.

   Tip: This glaze can be prepared ahead of time.

4. 4

   Roast beef for 18-22 minutes for medium-rare, checking with a meat thermometer (130-135°F internal temperature). Remove and let rest for 5 minutes.

   Tip: Resting allows juices to redistribute, keeping the meat tender.

5. 5

   In the same skillet used for beef, heat sesame oil over medium-high heat. Add pak choi halves cut-side down and cook for 3-4 minutes until lightly caramelized.

   Tip: Don't move the pak choi too much to achieve a nice golden color.

6. 6

   Flip pak choi, reduce heat to medium, and cook for another 3-4 minutes until tender. Season lightly with salt and pepper.

   Tip: The pak choi should be tender but still maintain some texture.

7. 7

   Slice the rested beef tenderloin into ½-inch thick slices. Arrange on a serving platter with the roasted pak choi.

   Tip: Slice against the grain for maximum tenderness.

8. 8

   Drizzle the prepared soy-ginger glaze over the beef and pak choi. Garnish with sesame seeds and sliced green onions if desired, and serve immediately.

   Tip: Warm the glaze gently before serving for better flavor distribution.