Health&Nutrition

RUNNER’S KITCHEN: What’s Your Beef?

February 18, 2010
By Bobbi Barbarich

RECIPE

Miso Beef Tenderloin

Chefs: Michael and Guy Rubino

The Rubino brothers’ Asian fusion restaurant, Rain, was a legendary culinary hotspot in Toronto. Now, the restaurateurs have opened Ame (the Japanese word for rain), offering Guy’s sophisticated take on traditional Japanese cuisine.

Serves two

Ingredients

2 tbsp Saikyo miso (white miso)
1/4 cup soy sauce
1/4 cup sherry
1/4 cup Mirin (Japanese cooking wine)
2 x 6 oz beef tenderloin steaks

Mix all ingredients in a small bowl and marinate the beef for 1 hour. In a deep skillet, sear the beef on medium-high heat for 4 minutes on each side for medium-rare, 5-6 minutes on each side for medium. Remove from the skillet and rest the beef for half the cooking time, season with sea salt to your liking and enjoy. Serve with steamed rice and your favourite vegetables.

Nutrition per Serving

Calories 830

Fat 17 g

Carbohydrate 13 g

Protein 50 g

Fibre 1.5 g

NEXT PAGE …Q+A with runner-chef Guy Rubino