Soy-Ginger Tenderloin Steaks With Kimchi Mash Soy-Ginger Tenderloin Steaks With Kimchi Mash

Soy-Ginger Tenderloin Steaks With Kimchi Mash IMAGE Image by: Soy-Ginger Tenderloin Steaks With Kimchi Mash IMAGE Author: Canadian Living

Korean cuisine is renowned for its spicy fermented cabbage (kimchi) and beef dishes. Here, juicy beef tenderloin and creamy potatoes mixed with pungent kimchi use that inspiration for an East-meets-West entertaining meal that's as special as it is tasty. Serve with crisp stir-fried vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013


  • 2 tablespoons sodium-reduced soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • 2 green onions chopped
  • 4 beef tenderloin grilling steaks (about 170 g each)
  • 1 teaspoon vegetable oil
Kimchi Mash:
  • 565 g unpeeled yellow-fleshed potatoes cut in chunks
  • 1/2 cup warm milk or 10% cream
  • 3 tablespoons butter
  • 1/2 cup kimchi drained and finely chopped


In shallow dish, stir together soy sauce, ginger, sugar, sesame oil and green onions. Add steaks, turning to coat; let stand for 15 minutes.

Kimchi Mash: Meanwhile, in saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pot. Shaking pan, dry over low heat, about 1 minute. Rice or mash potatoes until smooth; mash in milk and butter. Stir in kimchi; keep warm.

Meanwhile, pat steaks dry, discarding remaining marinade. In nonstick skillet, heat oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Serve with kimchi mash.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 764 mg
  • Sugars 4 g
  • Protein 39 g
  • Calories 461.0
  • Total fat 20 g
  • Potassium 862 mg
  • Cholesterol 111 mg
  • Saturated fat 11 g
  • Total carbohydrate 27 g


  • Iron 39.0
  • Folate 10.0
  • Calcium 5.0
  • Vitamin A 12.0
  • Vitamin C 30.0
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Soy-Ginger Tenderloin Steaks With Kimchi Mash