Coriander-Rubbed Tenderloin Crostini

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

1 (18-ounce) beef tenderloin steak

2 tablespoons coarsely chopped green onions

2 tablespoons mirin (sweet rice wine)

2 tablespoons low-sodium soy sauce

2 teaspoons chopped peeled fresh ginger

1 garlic clove, minced

1/4 cup ground coriander

1/4 cup coarsely ground pepper

cooking spray

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup minced fresh cilantro

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon low-sodium soy sauce

1 teaspoon coarsely ground pepper

1 garlic clove, minced

24 (1/4-inch-thick) slices plum tomato

12 (1-inch-thick) slices diagonally cut italian bread (about 1 ounce), toasted

miso mustard sauce

Directions:

1. Trim fat from beef. Combine tenderloin, green onions, and next 4 ingredients (green onions through garlic) in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning occasionally.
2. Preheat oven to 450°.
3. Combine coriander and 1/4 cup pepper in a small bowl; set aside. Remove tenderloin from bag; pat dry with a paper towel. Discard marinade. Rub coriander mixture evenly over tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter; cover with foil. Let stand 10 minutes. Slice tenderloin diagonally across grain into 12 slices; set aside.
4. Combine parsley and next 7 ingredients (parsley through garlic) in a large bowl. Add tomato slices; toss gently to coat. Place 2 tomato slices on toast; top with 1 slice of tenderloin and 1 tablespoon Miso Mustard Sauce.

By RecipeOfHealth.com