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 1/4 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.