Category Archives: Gluten Free

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





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



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!


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!


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!





Gravlax for the New Year




Happy New Year let’s cure some salmon!

I for one can’t believe that 2013 is behind us. I hope all of you had an amazing year and can remember 2013 fondly.  In 2014, I wish you happiness, prosperity, friendship and great times with family, and a year of great food!

I want to start the year off with a classic.  Gravlax are a traditional Scandinavian dish that makes a fantastic treat at breakfast or an elegant appetizer later in the day.  In our family this one is a breakfast classic.  My oldest son and wife consider this to be the ultimate breakfast food – “Lox and Bagels”.

At one time, smoking and curing were among the only ways to preserve the food without refrigerators and freezers.  What caning was to preserving the harvest of vegetables and fruits, smoking and curing was to preserve the precious catch.  Some of the finest things you will have the pleasure of tasting were developed through the process of preserving meats – What would the world be without genoa salami, Iberico ham, Prosciutto de Parma, Spanish chorizo, or duck confit?

I digress, the point of this post is specifically cured salmon, perhaps the purest and cleanest tasting expression of the fish.  Smoked salmon is great, but lox are simpler, fresher tasting and luckily easier to make.  I uses the best salmon possible.  In this case I used a wild sockeye salmon which has a beautiful red color and great fresh flavor.  Do be careful of previously frozen fish because although it may still taste great, the texture will be affected.  Make sure fresh awesome fish is your priority.

Happy New Year and I hope you enjoy this recipe as much as my family does.


Serves 3 for breakfast or 8 to 10 for reception



1 to 1 ¼ pound fresh salmon fillet, skin on, pin bones removed

1/2 cup sugar

1/3 cup salt

1/2 teaspoon coriander

1/2 teaspoon white pepper

15 to 20 sprigs of dill

1.       Mix together the salt, sugar, coriander, and white pepper.

2.       In a non-reactive container spread approximately ¼ of the mixture out to the approximate length of the salmon fillet.  Put half the dill down as well.

3.       Lay the salmon fillet on top.  Spread the cure on top of the fish.  On thicker parts of the fish use more of the cure and a little less on thinner parts.

4.       Lay the sprigs of dill across the fish, cover and leave at room temperature for two hours.

5.       Put another dish on top to press the cure into the fish.  If you are using a glass 9 by 13 dish then another of the same dish is ideal to set on top.  It does not need to be very heavy just a light weight to press it down.  Then put in in the refrigerator.

6.       If the salmon is a inch thick or less allow to cure in the refrigerator for about 24 hours.  If the fish is over an inch thick you will need to go 36 hours.

7.       When the curing time is over rinse the fish off under cold running water and dry with a paper towel.

8.       You can now use the Gravlax!  For breakfast slice thin and put on toasted bagels with cream cheese, capers, diced tomato, and if you like paper thin slices of red onion.


It is worth noting that slicing paper thin perfect slices is a bit of an art.  Do not be dismayed!  A thin sharp knife works best.  There are long thin knives made for this purpose if you want to invest, however these are not necessary.  I have seen many a fine slice of gravlax done with a sharp chefs knife.


Have a good thyme,