Looking for a weeknight dinner that feels restaurant-quality but comes together in under an hour?
This seared beef tenderloin miso ramen hits that sweet spot where the beef is perfectly tender, the broth is silky and complex, and every slurp tastes like you spent all day cooking.
The creamy sesame drizzle is what takes this from good to absolutely craveable. It’s rich, nutty, and adds this luxe finish that makes the whole bowl feel special.
I’ve made this for weeknight dinners and dinner parties alike, and it always gets the same reaction: people ask for the recipe before they even finish eating.
Why You Will Love This Seared Beef Tenderloin Miso Ramen with Creamy Sesame Drizzle
Ingredients
- 1.5 lbs beef tenderloin, sliced into medallions
- 4 packs fresh ramen noodles
- 4 cups beef broth
- 2 cups dashi stock
- 3 tbsp white miso paste
- 2 tbsp tahini
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp neutral oil
- 4 green onions, finely sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp unsalted butter
- 1 tsp rice vinegar
Step 1: Season and Sear the Beef Tenderloin
- 1.5 lbs beef tenderloin, sliced into medallions
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp neutral oil
- 1 tbsp unsalted butter
I season my beef medallions generously with black pepper and smoked paprika on both sides right before searing. The key here is making sure your pan is screaming hot before the meat hits it.
Heat your neutral oil in a large skillet over medium-high heat until it shimmers. Working with 2-3 medallions at a time, sear them for 2-3 minutes per side for a beautiful caramelized crust while keeping the center rare to medium-rare.
I finish by adding a pat of butter to the pan, which helps develop that mahogany exterior. Transfer the beef to a plate and set aside. Don’t worry that it looks a bit underdone, the residual heat will continue cooking it.
Step 2: Prepare the Creamy Miso Broth
- 4 cups beef broth
- 2 cups dashi stock
- 3 tbsp white miso paste
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp rice vinegar
In a large pot, bring your beef broth and dashi stock to a gentle simmer over medium heat. I find that combining these two broths creates a more complex flavor than using one or the other alone.
Mince your garlic and add it to the broth. Let it infuse for about 2 minutes before whisking in the white miso paste. I always dissolve the miso in a small bowl with a ladle of broth first, then whisk it back into the pot to avoid lumps.
Stir in the soy sauce, gochujang, and rice vinegar. Taste and adjust seasoning as needed. The broth should taste savory, slightly spicy, and a bit tangy all at once.
Step 3: Make the Creamy Sesame Drizzle
- 2 tbsp tahini
- 1 cup heavy cream
- 1 tbsp sesame oil
While the broth simmers, I whisk together tahini, heavy cream, and sesame oil in a small bowl until completely smooth. This takes about 1 minute of whisking.
The mixture should be pourable but still rich. If it seems too thick, thin it out with another splash of cream or a teaspoon of water at a time. This drizzle is what makes the bowl feel luxe and decadent.
Step 4: Cook the Ramen Noodles
- 4 packs fresh ramen noodles
Bring a separate large pot of water to a boil. I like to cook the ramen noodles separately from the broth because it keeps the broth from becoming starchy and cloudy.
Add all 4 packs of fresh ramen noodles and cook for 3-4 minutes, or until tender but still with a slight bite. Drain and divide among four bowls.
Step 5: Assemble the Bowls
- 4 green onions, finely sliced
- 1 tbsp toasted sesame seeds
Ladle the hot miso broth over the noodles in each bowl, dividing it evenly. You want plenty of that savory, umami-rich liquid in every bowl.
Arrange the seared beef medallions on top of the noodles in an overlapping pattern, just like in a ramen shop. They should warm gently in the hot broth.
Drizzle generously with the creamy sesame sauce, letting it swirl through the broth. Top with sliced green onions and toasted sesame seeds for garnish and texture.
Serve immediately while everything is hot. I find the noodles are best enjoyed right away, and the beef is most tender while still warm from the searing.
Storage Instructions
Store: Keep leftover broth in an airtight container in the refrigerator for up to 3 days. Store cooked noodles and beef separately to prevent sogginess. The creamy sesame drizzle can be refrigerated for 2 days.
Freeze: The broth freezes well for up to 3 months. I don’t recommend freezing the cooked noodles or beef, as the texture suffers. However, you can freeze the seared beef medallions before adding them to the bowl for up to 2 months and reheat them gently.
Reheat: Thaw broth overnight in the refrigerator and reheat gently in a pot over medium heat, stirring occasionally. Cook fresh ramen noodles and top with warmed beef and broth. Make a fresh batch of the creamy sesame drizzle for best results.
What to Serve With This Seared Beef Tenderloin Miso Ramen with Creamy Sesame Drizzle
- A crisp side salad with a light ginger vinaigrette to cut through the richness of the broth
- Steamed or roasted bok choy tossed with sesame oil
- Edamame with fleur de sel for a simple, protein-packed appetizer
- A cold beer or sake to complement the savory, umami flavors
- Steamed dumplings or gyoza on the side
Estimated Nutrition
- Calories: 720
- Protein: 48g
- Fat: 32g
- Carbohydrates: 62g
(Estimated per serving, without optional ingredients)
Seared Beef Tenderloin Miso Ramen with Creamy Sesame Drizzle
Ingredients
Method
- Season beef medallions generously with black pepper and smoked paprika on both sides. Heat neutral oil in a large skillet over medium-high heat until shimmering. Working in batches of 2-3 medallions, sear for 2-3 minutes per side for a caramelized crust while keeping the center rare to medium-rare. Finish with a pat of butter and transfer to a plate.
- Bring beef broth and dashi stock to a gentle simmer in a large pot over medium heat. Add minced garlic and let infuse for 2 minutes. Whisk white miso paste with a ladle of broth in a small bowl until smooth, then whisk back into the pot. Stir in soy sauce, gochujang, and rice vinegar. Taste and adjust seasoning as needed.
- Whisk together tahini, heavy cream, and sesame oil in a small bowl until completely smooth, about 1 minute. The mixture should be pourable but rich. Thin with additional cream or water if needed.
- Bring a separate large pot of water to a boil. Add all 4 packs of fresh ramen noodles and cook for 3-4 minutes until tender with a slight bite. Drain and divide among four bowls.
- Ladle hot miso broth evenly over noodles in each bowl. Arrange seared beef medallions on top in an overlapping pattern. Drizzle generously with creamy sesame sauce. Top with sliced green onions and toasted sesame seeds. Serve immediately while hot.
