Beef Tenderloin Bruschetta with Brown Butter

Beef Tenderloin Bruschetta with Brown Butter Recipe
Becky Luigart-Stayner
Use sound to judge when the mustard seeds are ready. As with microwave popcorn, when a second of time passes between pops, the seeds are done.

Yield:

8 servings (serving size: 2 bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 88
Caloriesfromfat 29 %
Fat 2.8 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 12.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 216 mg
Calcium 5 mg

Ingredients

1/2 cup diced mango
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 teaspoons finely chopped serrano chile
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 steak, trimmed (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)

Preparation

Combine first 7 ingredients in a small bowl; cover and let stand at room temperature 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 1 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 teaspoon salt and pepper. Add beef to pan; cook 3 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.

Note:

Frank Brigtsen,

March 2006
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