Coriander-Rubbed Tenderloin Crostini

Cooking Light
12 servings (serving size: 1 ounce beef, 1 slice of bread, 2 tomato slices, and 1 tablespoon miso mustard sauce)

Ingredients

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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

Preparation

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 450°.

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.

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.

Created date

April 1997

Nutritional Information

Calories 199
Caloriesfromfat 23 %
Fat 5.1 g
Satfat 1.4 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 14.2 g
Carbohydrate 23.5 g
Fiber 2.3 g
Cholesterol 27 mg
Iron 3.2 mg
Sodium 495 mg
Calcium 73 mg