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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Beef Tenderloin Crostini is a melt-in-your-mouth appetizer that will be the standout of your party thanks to the ensemble of perfectly seasoned layers and, of course, the grilled tenderloin. Ingredients:
2 teaspoons cumin seeds |
1 1/2 cups firmly packed fresh cilantro leaves |
1/3 cup olive oil |
1 garlic clove |
2 tablespoons fresh lime juice |
1/2 teaspoon kosher salt |
1/2 cup diced red onion |
1 teaspoon olive oil |
1 large mango, diced |
1/4 cup diced red bell pepper |
1 jalapeño pepper, seeded and minced |
1 tablespoon champagne vinegar |
beef tenderloin |
1 pound beef tenderloin fillets |
1 tablespoon olive oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon garlic powder |
herbed cornbread crostini |
Directions:
1. Prepare Cilantro Sauce: Place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes. Process cilantro, next 4 ingredients, 2 Tbsp. water, and toasted cumin seeds in a blender until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve.
2. Prepare Relish: Sauté onion in 1 tsp. hot olive oil in a small skillet over medium-high heat 6 to 8 minutes or until onion is tender. Transfer to a medium bowl, and stir in mango, next 3 ingredients, and salt and pepper to taste.
3. Prepare Beef Tenderloin: Rub steaks with 1 Tbsp. olive oil. Sprinkle with 1 tsp. salt and next 2 ingredients. Place a grill pan over medium-high heat until hot; cook steaks 8 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.
4. Assemble: Top flat sides of Herbed Cornbread Crostini with relish and steak; drizzle with Cilantro Sauce.
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