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

How to Make It

Step 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.

Step 2

Preheat oven to 450°.

Step 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.

Step 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.

Terra Bistro, Vail Athletic Club Hotel and Spa, Vail, Colorado

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