Tenderloin—most commonly sold as filet mignon—has just about the least flavor of any cut of beef, but it is wonderfully tender and juicy, and it sure takes well to this sauce, which everyone seems to love. I’m not usually a big fan of long marinating periods, but here it seems to make a big difference; the miso completely changes the flavor of the meat in a spectacular way. I grill these, but you can broil the meat or roast it at 500°F for just a few minutes. (In any case, cook until the interior of the meat is about 125°F.) Other cuts of meat you can use here: ribeye; pork tenderloin, cut into medallions as you would the filet.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the first 4 ingredients in a large bowl, then thin with a little mirin or sake, just until the mixture is pasty. Spread the meat with this paste, then proceed or cover and refrigerate for up to 24 hours.
Step 2
Start a charcoal fire or gas grill or preheat the broiler or oven; the rack should be 4 inches or less from the heat source. Grill, broil, or roast the meat, 2 to 4 minutes per side, until the outside is crisp and the inside medium-rare. Serve immediately.
