Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Category Finalist: Entrées. I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids' fondness for Asian foods. -Teresa Ralston, New Albany, OH Ingredients:
1/2 cup finely chopped pineapple |
1/2 cup finely chopped peeled mango |
1/4 cup finely chopped red bell pepper |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh orange juice |
1/2 teaspoon grated orange rind |
1/2 teaspoon crushed red pepper |
remaining ingredients |
cooking spray |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
4 (4-ounce) beef tenderloin steaks (about 1 inch thick) |
4 teaspoons black sesame seeds |
Directions:
1. To prepare relish, combine first 7 ingredients in a bowl; set aside.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.
3. Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($19) from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. -Jeffery Lindenmuth
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