Beef Tenderloin Bruschetta with Brown Butter

Beef Tenderloin Bruschetta with Brown Butter
Photo by Becky Luigart-Stayner

Ingredients

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

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 ...

View full recipe at My Recipes

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