Miso Topped Beef Tenderloin, Garlic, Black Bean – Orange Vinaigrette

 

 

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Sometimes you are in the mood for a great steak, but don’t feel like just simple grill.  You open the refrigerator, or as I would say “cooler” (then get made fun of by the kids), and you work with what you have around.  In this case a strange combination of  ingredients work very well together.  Miso, sake, orange, garlic and black beans . . .  absolutely!  The warm vinaigrette and the topping can be made ahead of time which makes this an easy dish to prepare as all you have to do last minute is cook and top the steaks then plate up!

Miso Beef with Garlic -Orange vinaigrette

Serves 4

 

Ingredients

Topping for Beef

¼ cup white miso paste

1 egg yolk

1/4 cup sake

1/4 cup sugar

  1. In a double boiler combine all and cook to a thick spreadable consistency while whisking, similar to a sabayon.  This should only take a few minutes.   At this point you can set aside to use right away or cool down for later use.  This is also a good topping for fish, I’m thinking of that classic flavor of cod and miso!

Sauce

¾ cup black beans (cooked drained, and seasoned)

½ cup olive oil

¼ cup orange Juice

15 roasted garlic cloves (a little Brown)

¼ cup chopped cilantro

12 orange segments

Lime salt and pepper

1.  Combine all in a sauce pot and barely bring to a simmer then pull off the stove.

2.  Season well with salt, pepper and lime.  The sauce should be nice and “zippy” with lime.  You could also add some grilled and sliced jalapeño if you want to heat things up!

Beef

4 – 5 0z Beef Tenderloin Steaks

  1. Pre heat oven to 350f
  2. Have the sauce and the miso topping done and ready to go.  The sauce should be either room temperature or warm.
  3. Season Beef with salt and pepper then sear well in a thick bottomed, oven safe pan with some olive oil.  Once the steaks are seared there is a good chance you will need to finish cooking them in the oven (unless they are thin).  Set the whole pan in the oven and cook almost to the desired temperature (slightly under cook as you will need to spoon on a bit of the miso topping and broil for another minute or so).  Cook to about 115 f (for those of you who use thermometers) or until the meat just gives some resistance (for those of you who cook by touch), turn the oven on broil, top with the miso topping, glaze in broiler then rest the steaks for 5 minutes at room temperature.
  4. Divide some sauce on 4 plates (shallow bowls would be great too)  trying to get the same amount of roasted garlic, orange and beans on each plate.  Top with the Steaks.
  5. If you are feeling like going the extra mile you can make a little salad of sprouts or lettuce tips, a drop of extra virgin olive oil, some fried shallots or root vegetables and a sprinkle of salt.  Put a bit on top of each steak.

Enjoy this unusual but surprisingly easy dinner!

 

Thyme Out!

Jason

 

 

 

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