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

Yield: 4 servings (serving size: 1 steak and about 1/3 cup 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

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

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.

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

Nutritional Information

Calories:

226 (41% from fat)

Fat:

10.4g (sat 3.6g,mono 4g,poly 1.1g)

Protein:

24.5g

Carbohydrate:

8.1g

Fiber:

1.4g

Cholesterol:

71mg

Iron:

3.8mg

Sodium:

349mg

Calcium:

44mg