Coriander-Rubbed Tenderloin Crostini

Coriander-Rubbed Tenderloin Crostini
Coriander-Rubbed Tenderloin Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

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

  • 12

    slices (1-inch-thick) diagonally cut Italian bread (about 1 ounce) toasted

  • Miso Mustard Sauce

  • MISO MUSTARD SAUCE

  • 1

    cup plain fat-free yogurt

  • 1/4

    cup miso (soybean paste)

  • 1

    tablespoon wasabi powder (dried Japanese horseradish)

  • 1

    tablespoon Dijon mustard

Directions

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. Preheat oven to 450º. 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 450º for 20 minutes or until thermometer registers 145º (medium-rare) to 160º (medium). Place tenderloin on a platter; cover with foil. Let stand 10 minutes. Slice tenderloin diagonally across grain into 12 slices; set aside. 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. Serving Size: 1 ounce beef, 1 slice of bread, 2 tomato slices, and 1 tablespoon Miso Mustard Sauce ____________________ To Make Miso Mustard Sauce Combine all ingredients in a small bowl, and stir. Serve sauce with the Coriander-Rubbed Tenderloin Crostini. Yield: 1 1/2 cups

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