Kato's Spicy Beef Tenderloin

Turn up the heat at your dinner table with Kato's Spicy Beef Tenderloin—a bold, flavor-packed dish that will impress your guests and elevate your weeknight meals. This recipe features tender medallions of beef marinated in a luxurious blend of soy sauce, garlic, sriracha, honey, and warming spices like smoked paprika and cumin. A quick sear locks in the juiciness, while a spicy, tangy glaze made from the marinade takes this dish to the next level. Garnished with fresh cilantro and served with lime wedges, this tenderloin is perfect alongside roasted vegetables, rice, or a crisp salad. With a balance of heat, sweetness, and umami, this crowd-pleaser offers restaurant-quality results in just 35 minutes!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 lbs Beef tenderloin
• 2 tbsp Olive oil
• 5 Garlic cloves, minced
• 4 tbsp Soy sauce
• 2 tbsp Sriracha sauce
• 2 tbsp Honey
• 1.5 tsp Ground cumin
• 1.5 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Red pepper flakes
• 2 tbsp Fresh cilantro, chopped
• 1 whole Lime wedges

Directions

Step 1

Trim any excess fat from the beef tenderloin and cut it into 1-inch thick medallions. Pat them dry with a paper towel and set aside.

Step 2

In a large bowl, whisk together olive oil, minced garlic, soy sauce, sriracha sauce, honey, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes to create a spicy marinade.

Step 3

Place the beef medallions into the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and let the beef marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more intense flavor).

Step 4

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan to prevent sticking.

Step 5

Remove the beef from the marinade, letting any excess drip off. Sear the medallions in batches for 2-3 minutes on each side, depending on your desired doneness (medium-rare recommended for tender beef). Use a meat thermometer to check for an internal temperature of 135°F for medium-rare or 145°F for medium.

Step 6

Transfer the cooked beef to a plate and cover loosely with aluminum foil. Let it rest for 5 minutes to allow the juices to redistribute.

Step 7

Meanwhile, pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until slightly thickened to use as a glaze.

Step 8

Plate the beef medallions, drizzle the spicy glaze over them, and garnish with fresh cilantro.

Step 9

Serve with lime wedges on the side for an extra pop of brightness. Pair with roasted vegetables, steamed rice, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(1111.7g)

Amount per serving	% Daily Value*
Calories	2282.6

Total Fat 104.8g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 8.1g
Cholesterol 834.6mg	0%
Sodium 8598.4mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 3.7g	0%
Total Sugars 41.5g
Protein 285.4g	0%

Vitamin D 36.3IU	0%
Calcium 234.1mg	0%
Iron 37.3mg	0%
Potassium 4027.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 49.5%

Carbs: 9.6%