Beef Tenderloin Bruschetta With Brown Butter

"I'll be making this at my mother-in-law's house tonight. (I already did all the prep work.) I list the serrano chili as optional because I won't be using it. (The wife thinks ground black pepper is hot.) This recipe originally was found in "Cooking Light" magazine (March 2006)."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
14
Yields:
16 bruschetta
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 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 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
  • Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three 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 1 1/2 teaspoons mango mixture. Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I like to cook. I also like to breathe, look at myself in the mirror, and eat small vegetables. I work as a parsnip in my spare time and covet the cool side of the pillow.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes