For this post I made a recipe so delicious that I debated sharing it with you. I struggled with letting anyone else cook this delicious meal and lay claim to it! After careful thought (and a lot of self reflection) I have decided to post this for you. Warning… this is super delicious and you will wish you had made extra when the plates are clean. In full disclosure I have made this recipe before using a Rib Eye Steak but this time I wanted to try it with another cut of beef. Originally I found the recipe in Wine Spectator and modified it for the Big Green Egg. Now sit back, grab a nice glass of Cabernet, and enjoy this recipe for Red Wine and Miso Marinated Beef Tenderloin.
Red Wine and Miso Marinated Beef Tenderloin
For the marinade you combine soy sauce, white sugar, water, red wine, and white miso.
Pour the marinade over the beef tenderloin and place in the refrigerator overnight.
Pull the tenderloin out and let it come up to room temperature while you preheat the Big Green Egg to 650°.
I seared the tenderloin on all sides for about 2 minutes per side. You will see a nice sear and know it is time to pull it off. Let the BGE cool down to 400° and using a raised grid cook the tenderloin another 20 minutes (flipping occasionally) until the meat measures 130° (medium rare) using an instant read thermometer.
For the Panzanella I used off the shelf croutons, a nice mixture of exotic mushrooms, lemon juice, micro greens, cilantro, garlic, and parmesan cheese. This simple warm bread salad is the perfect compliment to the beef tenderloin. Roast the mushrooms for 20 minutes while cooking the beef and then toss the ingredients together. Easy and delicious!
After the meat rests for 10 minutes slice in even disks.
Serve over a bed of the Panzanella and enjoy!
- 1 c soy sauce
- 1 c white sugar
- 1 c water
- 2 c red wine
- 5 oz white miso
- 2.5 Lbs. Beef Tenderloin
- Salt and pepper
- In a small sauce pot, whisk together soy sauce, sugar and water.
- Heat the mixture over high heat, bring to a boil, then set aside.
- In a separate small sauce pot, heat the wine over high heat until reduced to ¼ cup.
- Add the reduced wine and miso to the soy mixture and stir to combine well.
- Let the mixture cool, then pour over the beef tenderloin in a resalable plastic bag.
- Refrigerate overnight.
- Pull the Beef Tenderloin out of the marinade and let come to room temperature.
- Preheat the Big Green Egg to 650°.
- Sear the tenderloin for 2 minutes each side directly over the coals (bottom tier).
- Now pull the tenderloin off and bring the temp of the BGE down to 400°.
- Put the tenderloin on the top tier or raised grid and cook for another 20 - 30 minutes flipping occasionally until the meat measures 130° for medium rare.
- Pull the tenderloin and let rest for 10 minutes.
- Slice and serve over Panzanella.