Tender beef medallions marinated in Thai herbs and spices, grilled to perfection, and served with a zesty lime-chili dressing.
⭐ Why This Recipe Works
The marinade infuses aromatic Thai flavors deep into the beef.
Grilling over high heat locks in juices while giving a smoky, caramelized crust.
The lime-chili dressing adds freshness and heat, balancing the richness of the tenderloin.
⏱ Time & Yield
Prep: 20–30 minutes
Marinate: 1–4 hours (overnight for best flavor)
Grill: 10–15 minutes
Serves: 4–6 (for 2–3 lb / 900 g–1.3 kg tenderloin)
🛒 Ingredients
For the Beef
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed and cut into medallions or left whole
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp fish sauce
2 tbsp lime juice (fresh)
2 tbsp brown sugar or palm sugar
2 garlic cloves, minced
1–2 Thai red chilies, finely chopped (optional for heat)
1 tbsp grated fresh ginger
2 tbsp vegetable or peanut oil
2 tbsp chopped fresh cilantro or Thai basil (optional for marinade)
Lime-Chili Dressing
2 tbsp lime juice
1 tsp fish sauce
1 tsp honey or palm sugar
1 small red chili, finely sliced
1 tsp toasted sesame seeds (optional)
1 tbsp chopped cilantro
🔪 Method
1️⃣ Marinate the Beef
Combine soy sauce, fish sauce, lime juice, brown sugar, garlic, chilies, ginger, and oil in a bowl.
Rub the mixture over the tenderloin (or medallions).
Cover and refrigerate 1–4 hours. Overnight yields deeper flavor.
2️⃣ Prepare the Grill
Preheat grill to high heat (450–500°F / 230–260°C).
If using a charcoal grill, ensure coals are glowing red for optimal sear.
3️⃣ Grill the Beef
Remove beef from fridge 30 minutes before grilling to come to room temperature.
Pat dry slightly to prevent excess smoke.
Grill medallions 3–4 minutes per side for medium-rare (internal temp 135°F / 57°C).
For whole tenderloin, sear all sides over direct heat 2–3 minutes per side, then move to indirect heat and grill until 135°F / 57°C medium-rare.
Remove and tent loosely with foil; rest 10 minutes.
4️⃣ Make the Dressing
Whisk lime juice, fish sauce, honey, sliced chili, sesame seeds, and cilantro in a small bowl.
Adjust sweetness or saltiness to taste.
5️⃣ Serve
Slice whole tenderloin into medallions.
Drizzle lime-chili dressing over the beef or serve on the side.
Garnish with extra cilantro, Thai basil, or thin chili slices.
🍽 Suggested Sides
Jasmine or sticky rice
Grilled or stir-fried vegetables (bell peppers, zucchini, baby corn)
Light Asian-style salad (mango, cucumber, or carrot ribbons)
Optional: peanut dipping sauce or chili-lime sauce for extra kick
💡 High-Value Pro Tips
Thermometer is key: avoid overcooking the tenderloin; aim for medium-rare.
Let beef rest 10 minutes to redistribute juices.
If grilling whole tenderloin, consider tying it with kitchen twine for even cooking.
Marinating overnight enhances flavor but do not exceed 24 hours — acid can start to “cook” the meat.
For a smoky flavor, add wood chips (hickory or fruitwood) to the grill.
🔄 Variations
Thai Herb Medley: Add lemongrass, kaffir lime leaves, or Thai basil to the marinade.
Spicy-Sweet Glaze: Brush grilled beef with a mixture of honey, Sriracha, and lime juice.
Coconut Curry Sauce: Serve with a light coconut curry drizzle instead of the lime-chili dressing.
🏆 Final Result
Tender, juicy beef with vibrant Thai flavors, perfectly balanced with a zesty lime-chili kick — restaurant-quality dining in your own kitchen.
