Beef Tenderloin Bruschetta with Brown Butter

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)

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.

Nutritional Information

Calories:

88 (29% from fat)

Fat:

2.8g (sat 1g,mono 1.2g,poly 0.4g)

Protein:

4.4g

Carbohydrate:

12.1g

Fiber:

0.6g

Cholesterol:

11mg

Iron:

0.9mg

Sodium:

216mg

Calcium:

5mg