Post by Loupy on May 9, 2012 11:01:40 GMT -7
Beef Tenderloin Bruschetta with Brown Butter
Use sound to judge when the mustard seeds are ready. As with microwave popcorn, when a second of time passes between pops, the seeds are done.
Yield: 8 servings
(serving size: 2 bruschetta)
Ingredients:
1/2 cup diced mango
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 teaspoons finely chopped serrano chile
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1 1/2 teaspoons canola oil
1/2 teaspoon yellow mustard seeds, divided
1 1/2 teaspoons butter, melted
Cooking spray
1 (4-ounce) beef tenderloin steak, trimmed (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)
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 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 1 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 teaspoon salt and pepper.
Add beef to pan; 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 1 1/2 teaspoons mango mixture.
Serve immediately.
Nutritional Information:
CALORIES 88
FAT 2.8g
IRON 0.9mg
CHOLESTEROL 11mg
CALCIUM 5mg
CARBOHYDRATE 12.1g
SODIUM 216mg
PROTEIN 4.4g
FIBER 0.6g
Cooking Light, MARCH 2006
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
Use sound to judge when the mustard seeds are ready. As with microwave popcorn, when a second of time passes between pops, the seeds are done.
Yield: 8 servings
(serving size: 2 bruschetta)
Ingredients:
1/2 cup diced mango
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 teaspoons finely chopped serrano chile
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1 1/2 teaspoons canola oil
1/2 teaspoon yellow mustard seeds, divided
1 1/2 teaspoons butter, melted
Cooking spray
1 (4-ounce) beef tenderloin steak, trimmed (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
16 (1/4-ounce) diagonal slices French bread baguette, toasted (1/2 inch thick)
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 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 1 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 teaspoon salt and pepper.
Add beef to pan; 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 1 1/2 teaspoons mango mixture.
Serve immediately.
Nutritional Information:
CALORIES 88
FAT 2.8g
IRON 0.9mg
CHOLESTEROL 11mg
CALCIUM 5mg
CARBOHYDRATE 12.1g
SODIUM 216mg
PROTEIN 4.4g
FIBER 0.6g
Cooking Light, MARCH 2006
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
