Beef Tenderloin Bruschetta with Brown Butter

Ingredients

• 4 ounce beef tenderloin steaks trimmed ()
• 0.3 ounce bread french toasted (1/)
• 1.5 teaspoons butter melted
• 1.5 teaspoons canola oil 
• 2 tablespoons cilantro leaves fresh chopped
• 0.1 teaspoon turmeric 
• 2 tablespoons juice of lime 
• 0.5 cup mangos diced
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 teaspoons serrano chiles finely chopped
• 0.5 teaspoon sugar 
• 0.5 teaspoon mustard seeds yellow divided

Equipment

• bowl
• frying pan

Directions

1. Combine first 7 ingredients in a small bowl; cover and let stand at room temperature 15 minutes.
2. Heat oil in a small nonstick skillet over medium-high heat.
3. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds).
4. 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).
5. Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently.
6. Let stand 5 minutes.
7. Heat pan over medium-high heat. Coat pan with cooking spray.
8. Sprinkle beef with 1/8 teaspoon salt and pepper.
9. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness.
10. Let rest 5 minutes. Slice across the grain into very thin slices.
11. Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture.
12. Serve immediately.