Beef Tenderloin Bruschetta with Brown Butter

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