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Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield 4 servings (serving size: 1 steak and about 1/3 cup relish)
Category Finalist: Entrées. "I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids' fondness for Asian foods." --Teresa Ralston, New Albany, OH

Ingredients

  • Relish:
  • 1/2 cup finely chopped pineapple
  • 1/2 cup finely chopped peeled mango
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon crushed red pepper
  • Remaining ingredients:
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • 4 teaspoons black sesame seeds

Nutrition Information

  • calories 226
  • caloriesfromfat 41 %
  • fat 10.4 g
  • satfat 3.6 g
  • monofat 4 g
  • polyfat 1.1 g
  • protein 24.5 g
  • carbohydrate 8.1 g
  • fiber 1.4 g
  • cholesterol 71 mg
  • iron 3.8 mg
  • sodium 349 mg
  • calcium 44 mg

How to Make It

  1. To prepare relish, combine first 7 ingredients in a bowl; set aside.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

  3. Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($19) from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. --Jeffery Lindenmuth