Recipe by jenpalombi
From the Weight Watchers' website. 2 points per toast. This can be sped up and simplified by purchasing a tube of garlic paste.
Top Review by kwestpfahl
AMAZING!! I made this as one of the items for my mothers 60th birthday party. The marinade is wonderful and the ginger gives it a really unique taste. I'm glad I sampled a peice of the meat while I was cutting it because I had about 70 done up and within the first half hour of the party the plate was empty! Everyone raved. I will absolutely make this again.
- cooking spray (1 spray)
- 8 medium garlic cloves, peeled (or to taste)
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 3⁄4 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 tablespoons fresh parsley, finely minced
- 2 lbs raw lean beef tenderloin, trimmed and tied (from butcher)
- 24 ounces French bread, cut into sixty four 1/3-inch-thck slices
Directions See How It's Made
- Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
- Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
- Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium.
- Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
- Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
- Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.