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

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

Preparation

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