A great party appetizer and a good way to use last night's lef over tenderloin. The mustard seeds provide a burst of flavor.
Serves 8
Ingredients:
½ cup diced mango
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
2 teaspoons Jalapeno Chile, finely chopped
½ teaspoon sugar
1/8-teaspoon ground turmeric
1 ½ teaspoon butter, melted until golden
½ teaspoon brown mustard seeds
Cooking spray
1 (4 ounce) beef tenderloin steak
1/8-teaspoon salt
1/8-teaspoon pepper
16 French bread, diagonally sliced and toasted
Instructions:
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 seed to pan, cook until seeds pop, about 90 second. Add remaining seeds, stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking 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, stirring gently. Let stand 5 minutes.
Heat pan over medium high heat. Coat pan with cooking spray. Sprinkle beef with salt and pepper. Add beef to pan and 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 mango mixture. Serve right away.