Beef Tenderloin Crostini

Ingredients

• 1 pound beef tenderloin fillets 
• 1 serving beef tenderloin 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon champagne vinegar 
• 1 serving cilantro sauce 
• 1.5 cups firmly cilantro leaves fresh packed
• 1 serving herbed cornbread crostini 
• 2 teaspoons cumin seeds 
• 1  garlic clove 
• 0.1 teaspoon garlic powder 
• 1  jalapeno minced seeded
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 1 large mangos diced
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 0.3 cup bell pepper diced red
• 0.5 cup onion diced red
• 1 serving mango-red onion relish 

Equipment

• bowl
• frying pan
• blender
• grill pan

Directions

1. 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: Saut onion in 1 tsp. hot olive oil in a small skillet over medium-high heat 6 to 8 minutes or until onion is tender.
3. Transfer to a medium bowl, and stir in mango, next 3 ingredients, and salt and pepper to taste.
4. Prepare Beef Tenderloin: Rub steaks with 1 Tbsp. olive oil.
5. Sprinkle with 1 tsp. salt and next 2 ingredients.
6. Place a grill pan over medium-high heat until hot; cook steaks 8 minutes on each side or to desired degree of doneness.
7. Let stand 5 minutes. Thinly slice steak.
8. Assemble: Top flat sides of Herbed Cornbread Crostini with relish and steak; drizzle with Cilantro Sauce.