Tenderloin with Miso

• 1 cup dark (red) miso
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne, or to taste
• Mirin or sake as needed
• 1 1/2 to 2 pounds beef tenderloin, cut into medallions, or ribeye, or sirloin (New York) strip

1. Combine the first 4 ingredients in a large bowl, then thin with a little mirin or sake, just until the mixture is pasty.
2. Spread the meat with this paste, then proceed or cover and refrigerate for up to 24 hours.
3. Start a charcoal fire or gas grill or preheat the broiler or oven; the rack should be 4 inches or less from the heat source.
4. Grill, broil, or roast the meat, 2 to 4 minutes per side, until the outside is crisp and the inside medium-rare.
5. Serve immediately.

miso, fresh ginger, garlic, cayenne, beef tenderloin

Taken from www.epicurious.com/recipes/food/views/tenderloin-with-miso-386394 (may not work)