Chef Cynthia Walt
Recipe by Cooking Light April 1997

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

199 calories; calories from fat 23%; fat 5.1g; saturated fat 1.4g; mono fat 2.1g; poly fat 0.4g; protein 14.2g; carbohydrates 23.5g; fiber 2.3g; cholesterol 27mg; iron 3.2mg; sodium 495mg; calcium 73mg.
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