1 ounce diagonally bread italian 1-inch-thick toasted cut
0.3 cup basil fresh chopped
0.3 cup cilantro leaves fresh minced
2 teaspoons ginger fresh peeled chopped
0.3 cup parsley fresh chopped
1 garlic clove minced
2 tablespoons green onions coarsely chopped
0.3 cup ground coriander
0.3 cup coarsely ground pepper
1 teaspoon coarsely ground pepper
1 teaspoon soya sauce low-sodium
2 tablespoons soya sauce low-sodium
2 tablespoons mirin sweet rice wine
12 servings miso mustard sauce
1 tablespoon olive oil extra-virgin
6 inch plum tomatoes
Equipment
bowl
paper towels
oven
kitchen thermometer
aluminum foil
ziploc bags
broiler pan
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 45
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.
