Beef Tenderloin With Cilantro And Mint Recipe

Beef Tenderloin With Cilantro And Mint Recipe
BEEF TENDERLOIN RECIPE INGREDIENTS

* 2 cups young balsamic vinegar
* 1-1/2 pounds beef tenderloin trimmed
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cumin seeds crushed
* 1 teaspoon coriander seeds crushed
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon coarse salt
* 1 teaspoon freshly-ground black pepper
* 1 tablespoon Dijon mustard
* 2 tablespoons olive oil
* 1/3 cup fresh cilantro leaves torn into pieces
* 6 fresh mint leaves finely slivered
* 2 green onions including green tops sliced thin on the diagonal
* 2 tablespoons fruity extra virgin olive oil


BEEF TENDERLOIN RECIPE INSTRUCTIONS

1. Pour the vinegar into a small saucepan. Place over low heat then bring to a gentle simmer and cook until reduced to 1/2 cup about 1-1/2 hours. The vinegar will have become syrupy. Remove from the heat and let cool to room temperature. Transfer the syrup to a small bowl then cover and refrigerate until needed. Set aside 2 tablespoons for this recipe then reserve the remainder for another use. Let the beef stand at room temperature for about 30 minutes. In a small bowl stir together the ginger, garlic powder, onion powder, cumin seeds, coriander seeds, cilantro, salt and pepper. Spread the mixture on a large flat plate. Brush the beef on all sides with mustard. Roll the beef in the spice mixture coating it evenly and pressing the mixture lightly with your fingers so that it adheres to the surface. In a large nonstick fry pan over high heat warm the olive oil. When the oil is hot add the beef and sear turning as needed until browned evenly on all sides about 5 minutes. Let meat rest for about 10 minutes. Transfer meat to a cutting board and slice against the grain as thinly as possible. Divide the slices evenly among individual plates folding the pieces and overlapping them slightly to cover the center of each plate. Scatter the cilantro, mint and green onions over the beef slices. Finish each plate with a drizzle of extra-virgin olive oil and the reserved balsamic syrup. Serve immediately.