As the resident foodie and nutrition geek in our household, most of the daily cooking falls to me. Honestly, if I left the daily cooking up to Scott we would probably starve or live near-exclusively on take-out. Scott might starve anyway if not for me taking him a plate now and then. Such is the life of a dedicated engineer.
Once in a while, when work pressures ease up, Scott cooks. When he does it is special. This dish is one of the first things he cooked for me and it made an impression. Rich in flavor and surprisingly filling, this is a satisfying meal impressive enough for guests, but quick enough for a weeknight dinner.
The last time Scott made this was the last night of our visit with friends in California. I have it on good authority there were fierce negotiations for the leftovers the next day.
Tamari Lemon Tenderloin
2 Tbsp. olive oil
1 large bulb of garlic
2 pounds of beef tenderloin
½ cup butter (one cube)
1 cup of reduced sodium tamari
One bunch of scallions
Juice of 1/2 a lemon
- Begin by prepping the ingredients. Peel and slice garlic cloves thinly, then cut the beef tenderloin into 2-inch cubes. Trim the dry ends off of the green of the scallions before cutting into 1-inch segments, reserving the white stem and bulb for another dish. Squeeze the lemon, taking care to remove any seeds.
- In a frying pan over medium heat, bring olive oil to a sizzle. Add garlic to hot oil just long enough to toast the garlic and infuse the oil. Add tenderloin cubes and brown, turning as needed for even browning.
- Add butter to the pan with beef and garlic. Once butter is melted, add tamari and scallion and turn down to a simmer on low to low-medium heat.
- Check tenderloin by slicing open one of the pieces. You are looking for a mostly pink center. When tenderloin is cooked medium rare, remove tenderloin pieces from pan with a slotted spoon. Cover and keep warm.
- Meanwhile, simmer sauce in frying pan for 15-20 minutes or until sauce is slightly thickened, stirring occasionally.
- The sauce should coat a spoon and be slightly emulsified. When sauce has reduced by almost half, but before it has separated, turn off heat and add lemon juice. Return tenderloin to pan, stirring to coat with sauce.
- Serve tenderloin and sauce over jasmine rice, or other rice of your choice.
I like to accompany this dish with roasted asparagus or lightly steamed broccoli and carrots for a well-rounded meal.