Beef Tenderloin Rumaki

We love this Beef Tenderloin Rumaki. It is easy to make, can be prepped ahead of time and tastes delicious!  

This rumaki recipe combines succulent beef tenderloin nestled in a sweet red bell pepper with a water chestnut and a slice of green onion.  Then it is wrapped in bacon and basted with a sweet ginger Asian sauce. It is a takeoff from the traditional rumaki that uses chicken livers.  I love to serve these at my shindigs with Crab Rangoon and Baked Shrimp Toast.

These little beauties are delectable appetizers!  They are perfect for holiday parties, birthday parties, the 4th of July (you could cook these on the grill), or even a Thanksgiving appetizer.  For parties, prep up to 24 hours in advance and store in the fridge. About 1 hour before your guests arrive, remove them from the refrigerator and let them come to room temperature for about 30 minutes before cooking.

So you ask, what is Rumaki?   Well-traditional Rumaki combines chicken liver, water chestnuts, and bacon in a soy sauce sweetened with brown sugar and ginger.  Well, my recipes are not always traditional because I like to add my own swing and swagger!  This Beef Tenderloin Red Pepper Rumaki combines succulent beef tenderloin, sweet red bell peppers, water chestnuts, and green onions in the most savory sweet ginger Asian sauce ever.  They are easy and quick to prepare and can be prepped ahead of time.

How do you make Beef Tenderloin Rumaki?

Start by simmering the soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey, and ketchup in a small saucepan. Now wrap the beef tenderloin, red bell pepper, water chestnuts, and green onion in half slice of bacon and secure with a toothpick.

Bake for about 30 minutes or until the bacon is browned and crispy. Baste about every 10 minutes with the soy ginger sauce.  Serve warm with extra dipping sauce if desired.

Recipe notes and helpful tips

• This recipe is best made with beef tenderloin; however, petite shoulder, strip, or rib-eye steak are all good alternatives.
• Cut the peppers into strips that are wide enough to cradle the size of the beef and water chestnuts.
• To keep your toothpicks from burning, soak them in water for about 30 minutes.
• For maximum flavor, use fresh ginger or ginger paste.
• This is a bit of a messy recipe when roasting, so cover your baking sheet with aluminum foil and spray with a little nonstick cooking spray or oil.

More appetizers you will love!

Beef Tenderloin Rumaki

This is an easy rumaki recipe combining beef tenderloin, sweet bell pepper, crisp water chestnuts, scallions, and bacon, all topped with a sweet ginger soy sauce.

5 from 4 votes

Print Pin Rate

Course: appetizers

Cuisine: Japanese

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12

Calories: 70kcal

Author: Beth Pierce

Ingredients

• 1/3 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh ginger
• 1/4 teaspoon garlic powder
• 1/3 cup water
• 1 1/2 tablespoons honey
• 2 tablespoon ketchup
• 3/4 lb beef tenderloin cut into 12 large bite size pieces
• 1 small red pepper cored seeded and cut into 12 long strips
• 1 8 ounce can whole water chestnuts
• 6 slices uncooked hardwood smoked bacon sliced in half
• 6 green onions trimmed & cut in half
• Toothpicks

Instructions

• Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
• Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey, and ketchup in a small saucepan. Simmer over low heat for 10 minutes.
• Wrap one piece of red pepper, one water chestnut, one piece of green onion, and one piece of beef with half slice of bacon. Secure with a toothpick. Repeat until all are wrapped.
• Place on a cookie sheet and bake for 10 minutes. Remove from the oven, gently turn and baste with soy/ginger marinade. Place back in the oven for 8-10 minutes. Remove and baste. Repeat until bacon is good and crispy; approximately 30 minutes.

Notes

• This recipe is best made with beef tenderloin; however, petite shoulder, strip, or rib-eye steak are all good alternatives.
• Cut the peppers into strips that are wide enough to cradle the size of the beef and water chestnuts.
• To keep your toothpicks from burning, soak them in water for about 30 minutes.
• For maximum flavor, use fresh ginger or ginger paste.
• This is a bit of a messy recipe when roasting, so cover your baking sheet with aluminum foil and spray with a little nonstick cooking spray or oil.

Nutrition

Calories: 70kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 438mg | Potassium: 189mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg

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This post was originally published December 29, 2016 and was republished March 12, 2020 with new content.