Filet Tips Recipe

Make the Guinness teriyaki marinade

In a medium bowl whisk together Guinness, soy sauce, brown sugar, mirin, rice vinegar, grated ginger, minced garlic and sesame oil until sugar dissolves.

Reserve 1/3 cup of the marinade for finishing sauce and set aside in the refrigerator.

Place the beef filet tips in a resealable bag or shallow dish. Pour the remaining marinade over the beef, press out excess air or cover, and refrigerate for 30 minutes to 2 hours (30–60 minutes if using already tender tenderloin; up to 2 hours for more flavor). Do not marinate longer than 4 hours to avoid texture change.

Prepare cornstarch slurry

About 10 minutes before cooking, whisk cornstarch with 2 tablespoons cold water to make a smooth slurry. Keep chilled until needed.

Sear and finish the beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and swirl to coat. Remove beef from marinade, pat lightly with paper towel (reserve juices for sauce). Season bites with 1/2 tsp salt and 1/2 tsp pepper. Sear beef in a single layer without crowding, 1–2 minutes per side for medium-rare depending on cube size, turning to brown all sides (total 3–5 minutes). Transfer seared beef to a warm plate.

Lower heat to medium. Pour the reserved 1/3 cup marinade and any returned juices into the hot pan. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, stirring, until sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust seasoning if needed. Return seared beef to the pan and toss to coat for 30–60 seconds to finish cooking and meld flavors.

Remove from heat. Sprinkle with toasted sesame seeds and sliced green onions. Keep warm while serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Toss halved red potatoes with 1 tablespoon olive oil, chopped rosemary, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread potatoes cut-side down in a single layer on the prepared sheet. Roast in the preheated oven for 20–25 minutes until tender when pierced and golden brown; flip once halfway through for even browning.

If desired, finish with a light sprinkle of flaky salt before serving.

Option A — Roast: On the same oven (425°F) for the last 10–12 minutes of the potatoes' cooking time, toss broccoli florets and sliced red pepper with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Spread on a separate sheet and roast 8–12 minutes until tender-crisp and slightly charred.

Option B — Sauté (faster): Heat a skillet over medium-high heat with 1 tsp olive oil. Add broccoli and red pepper, season with salt and pepper, and sauté 4–6 minutes until bright and tender-crisp. Finish with a squeeze of lemon if desired.

Keep vegetables warm until plating.

Divide roasted red potatoes and vegetables among 4 small-plate servings (or adjust if using as a shared small plate).

Arrange warm Guinness teriyaki filet tips on top or alongside the potatoes and vegetables. Spoon any remaining glossy sauce from the pan over the beef and vegetables.

Garnish with additional sliced green onions and a lemon wedge for the vegetables if used. Serve immediately.