RECIPE: Peppercorn Miso Filet Tenderloin

by Chef Brad Kilgore, Alter Wynwood

Ingredients

1 whole Filet Tenderloin
3 bulbs Whole Garlic
3/4 cups Kosher Salt
1/2 cup Miso Paste (white or red)
1 cup Olive Oil
2 tbsp Ground Clove
2 tbsp Black Peppercorns
2 tbsp Fennel Seeds
1 tbsp Crushed Red Chili Flakes
4 ea Rosemary Sprigs

Tools

Digital Probe Thermometer

1. Wrap the garlic bulbs in aluminum foil and sprinkle with olive oil and a tablespoon of water. Roast in a 325F oven for 1 hour until golden brown. Let cool in the refrigerator and squeeze out the cloves.
2. In a food processor put all of the salt, spices, olive oil, miso paste, and roasted garlic then grind until smooth.
3. Rub the Filet Tenderloin with the miso garlic mixture and let marinate in the refrigerator for at least 3 hours and as long as overnight.
4. Before roasting the Filet let the meat temper on a rack for at least 1 hour.
5. In the meantime heat up the oven to 475F.
6. One hour before dinner place the Tenderloin in the oven and immediately turn the temperature down to 325F.
7. Let the Tenderloin cook for 30 minutes then check the center (thickest) part with the digital thermometer, it should take about 45-50 minutes to reach a center cut temperature of 125F.
8. Once the temperature is reached pull it out of the oven and let rest for 12 minutes before slicing for the guests.
9. Fan the slices on a platter and serve with the Horseradish Cream.

Horseradish Cream

Ingredients
2 cups Sour Cream
1 cup Olive Oil Mayonnaise
3/4 cup Prepared Horseradish
1 ea Juice of Lemon
1/4 cup Red Wine Vinegar
1 tsp Ground Black Pepper
1 tsp Kosher Salt

Combine all ingredients in a bowl and mix with a whisk.