Soy Ginger Beef Tenderloin
with Horseradish Mashed Potatoes, Sesame Green Beans & Scallions
- Sesame
- Milk
- Soy
- Wheat
True to its name, this cut is luxuriously tender—a perfect date-night dinner idea. The meat is seared to develop a deep brown crust, then drizzled with a soy-ginger-lemon glaze. Like any great steak dinner, this one’s got sides for days. Potatoes are mashed with the classic profile of horseradish and cream (+ garlic), perfect for catching any extra pan sauce, while scallion-lemon green beans showered with sesame seeds add crisp freshness to this comforting meal.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
4 unit
Scallions
1 thumb
Ginger
1 unit
Lemon
3 clove
Garlic
10 ounce
Beef Tenderloin Filets
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 teaspoon
Horseradish Paste
(Contains: Soy)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Peel garlic. Trim green beans if necessary. Trim and cut scallions into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate ginger.
• Place potatoes and whole garlic cloves in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; keep covered off heat until ready to use in Step 5.
• Pat beef* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef; sear on all sides until browned, 3-5 minutes. • Turn off heat; transfer beef to a baking sheet. Wipe out pan. Roast on middle rack to desired doneness, 10-12 minutes. Transfer beef to a cutting board to rest.
• While beef roasts, heat a drizzle of oil in pan used for beef over high heat. Add green beans and scallions; cook, stirring occasionally, until charred and tender, 6-8 minutes. • Turn off heat. Stir in lemon zest and sesame seeds; season generously with salt and pepper. Transfer to a plate; wipe out pan.
• While veggies cook, return pot with potatoes and garlic to stovetop over medium heat. Add cream sauce base, horseradish paste, and cream cheese. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Cook until warmed through, 2-3 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
• Heat a drizzle of oil in pan used for green beans over medium-high heat. Add ginger and cook, stirring occasionally, until fragrant, 1-2 minutes. • Stir in sweet soy glaze, juice from half a lemon (whole lemon for 4 servings), and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until thickened and thoroughly combined, 1-3 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4).
• Slice beef against the grain. • Divide beef, green beans and scallions, and mashed potatoes between plates. Drizzle beef with as much sauce as you like. Serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The soy-ginger glaze was a standout hit, and the horseradish mashed potatoes earned passionate fans — though a notable number found the horseradish too overpowering and suggest using only one packet, or half, to taste 🍲.
- Ease of prep: This is a more involved recipe with multiple components cooking simultaneously, and several reviewers found it hard to time everything so it all arrived hot on the plate.
- Suggestions: Reduce oven time for the beef — many reviewers found the suggested 10–12 minutes at 450° resulted in overcooked, tough meat; check for doneness earlier, especially with thinner cuts. If your cuts are uneven in thickness, sear the thicker ones a little longer before roasting.
- Leftovers: At least one reviewer noted the dish reheated beautifully, making it a great next-day meal.
- Potatoes: Use only half the cream sauce base if you prefer thicker mashed potatoes — multiple reviewers found the full amount made them too runny. The garlic and horseradish combination was widely loved when balanced correctly.
- Beef: Tenderness varied widely across reviews; some received beautifully tender cuts while others found the meat tough, stringy, or full of gristle — consider grilling or marinating as alternatives that worked well for some reviewers.
Reviews from our home cooks
Amazing and so unique! I was starting to get a little sick of green beans but cooking them on the stove top with charring and sesame seeds really made these pop! For the potatoes I only used half of the horseradish to lessen the spice and they were perfect! And as always the sauce for the tenderloin was absolutely delicious! A favorite for sure
It was delicious but the sauce was far too aggressive for tenderloin causing it to overpower the taste of the meat. It would most likely have worked better if the sauce had instead of being for the tenderloin been used for the green beans and scallions (even then only about a quarter of the sauce would have been fitting) and if a togarashi or just garlic compound butter was used to finish the meat. This would allow the meat to taste more of itself while augmenting the taste. The horseradish mash was delicious and the beans were delightful though like I said were improved by a notion of the sweet ginger shoyu sauce.
Loved the soy glaze for the beef tenderloin; will make again when we cook our own beef. Loved the horseradish mashed potatoes; will make those when we have guests for dinner. I did make the potatoes ahead of time, then warmed them up as the beans and beef were cooking so as not to have "too much" going on at once!
Delicious! A little bit more effort involved but a wonderful meal. Beef tenderloin and sauce were very yummy and I enjoyed the different style of mashed potatoes with the horseradish paste and cream base.
Best ever. The added spices (garlic, horseradish) for the potatoes was a game changer. The beef tenderloin was perfect - sliced like butter.
Loved the horseradish and garlic in the mashed potatoes. The ginger beef was really good. I stir fried the beans, as directed, and they were good that way.
Delicious! Love the sauce on the beef tenderloin and the creaminess and spiciness from the horseradish in the mashed potatoes is amazing! Yumm 5 stars
This was an excellent meal! The flavors of the mashed potatoes & glaze for the tenderloin were particularly delicious. The fresh ginger was dried out but luckily I had some on hand.
An excellent beef dinner. Meat had little fat excellent quality. The horseradish in the mash was a good change up. Even the green beans were savory.
This may be my favorite of all the meals we've tried thus far. Soooo good! The horseradish in the mashed potatoes was superb! EVERY BITE was delicious! HIGHLY recommend this meal.
