Beef Tenderloin Crostini

By Tufgrlz

Ingredients

• Mango-Red Onion Relish:
• Cilantro Sauce
• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.