Max’s Miso-Glazed Tenderloin of Beef

This recipe comes from Too Hot To Touch by Louisa Edwards.  Unfortunately, this recipe doesn’t appear on her website yet. I was especially excited by this recipe because I am a big fan of Yuzu!!

Ann’s Variation
We prefer many other cuts of beef to tenderloin. Hanger steak is one of our favorites because of the taste and price.
We also prefer grilling to roasting. Use the same approach – get a good searing on the outside of the beef before adding the first coating of glaze.

2-1/2 lb beef tenderloin
1 T butter
1 T neutral oil (like grapeseed or canola)

For the glaze:
2 T Toasted sesame oil
1 T Yuzu juice
2 t ginger
1/3 c Black Cherry Jam
1 T miso paste

Preheat the oven to 350 degrees.

Pat the tenderloin dry, then salt and pepper it all over.

Combine all the glaze ingredients in a blender or food processor, and blend until smooth and thick.

Melt the butter and neutral oil in a roasting pan over medium high heat. When the butter has stopped frothing, put the tenderloin in the pan. Brown it on all sides, about ten minutes, regulating the heat so that it doesn’t scorch or stick.

Brush the tenderloin  with half of the glaze, then put the pan in the over and roast for 15 minutes.  At that point, check the mean and apply the rest of the glaze. Roast to desired level of doneness, about 15 – 20 minutes more minutes for medium rare.

Allow the meat to rest for at least five minutes before slicing and serving.