Beef Tenderloin Bruschetta With Brown Butter
I'll be making this at my mother-in-law's house tonight. (I already did all the prep work.) I list the serrano chili as optional because I won't be using it. (The wife thinks ground black pepper is hot.) This recipe originally was found in "Cooking Light" magazine (March 2006).
- Ready In:
- 1⁄2 cup diced mango
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons finely chopped serrano chilies (optional)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground turmeric
- 1 1⁄2 teaspoons canola oil
- 1⁄2 teaspoon yellow mustard seeds, divided
- 1 1⁄2 teaspoons butter, melted
- cooking spray
- 1 (4 ounce) beef tenderloin steaks, trimmed (1 in. thick)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 16 (1/4 ounce) diagonal slices French baguettes, toasted (1/2-inch thick)
- Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 15 minutes.
- Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). Add remaining seeds; stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
- Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.
- Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.