Recipes Grilled Beef-Tenderloin Skewers with Red-Miso Glaze 4.0 (1,846) Add your rating & review Irresistibly tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin. Plus: F&W's Beef Cooking Guide Kebab Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 1/4 cup plus 2 tablespoons vegetable oil 4 garlic cloves, thinly sliced 1/4 cup low-sodium soy sauce 2 tablespoons red miso paste 1 teaspoon Asian sesame oil Pinch of sugar Pinch of salt 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick Directions Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree. Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve. Serve With Blanched green beans. Suggested Pairing The miso glaze is good with earthy Pinot Noirs from Oregon's Willamette Valley. Rate it Print