Beef Tenderloin Bruschetta with Brown Butter

Ingredients

• ¼ teaspoon salt
• ½ teaspoon yellow mustard seeds, divided
• ¹/₈ teaspoon pepper
• 1 (4-ounce) beef tenderloin steak, trimmed (1 inch thick)
• ½ cup diced mango
• ¼ teaspoon salt
• ½ teaspoon yellow mustard seeds, divided
• + 23 more ingredients
• • 2 tablespoons lime juice
  • ¹/₈ teaspoon pepper
  • ½ teaspoon sugar
  • 1 (4-ounce) beef tenderloin steak, trimmed (1 inch thick)
  • 1 ½ teaspoons butter, melted
  • ½ cup diced mango
  • 1 ½ teaspoons canola oil
  • Cooking spray
  • 2 tablespoons lime juice
  • 2 teaspoons finely chopped serrano chile
  • ½ teaspoon sugar
  • ¹/₈ teaspoon salt
  • 1 ½ teaspoons butter, melted
  • 2 tablespoons chopped fresh cilantro
  • 1 ½ teaspoons canola oil
  • ¹/₈ teaspoon ground turmeric
  • Cooking spray
  • 16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)
  • 2 teaspoons finely chopped serrano chile
  • ¹/₈ teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • ¹/₈ teaspoon ground turmeric
  • 16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)

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 ...

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