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)
How to Make It
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.
Excellent. A big hit at a New Years Eve Party. I agree with the thin slices of bread. I also substituted Canola oil with olive oil in both the recipe and cooking the filet. I lightly basted one side of the bread in olive oil added salt and pepper, toasted at 400 degrees for 5 to 7 min minutes. Delicious.
Delicious! I made it for a classy Christmas dinner party and it was a hit. Because I was traveling with it, I mixed the meat and mango salsa together and it still tasted great. One note if you do this, don't overcook your meat since the acid from the lime juice will cook it further. I nixed the turmeric and used ground mustard instead of popping seeds--it's easier and still tasted wonderful. Also used a cheaper cut of loin rather than a filet. A great appetizer.