Beef Bruschetta Skillet Recipes

BEEF TENDERLOIN BRUSCHETTA WITH BROWN BUTTER

Beef Tenderloin Bruschetta With Brown Butter image

I'll be making this at my mother-in-law's house tonight. (I already did all the prep work.) I list the serrano chili as optional because I won't be using it. (The wife thinks ground black pepper is hot.) This recipe originally was found in "Cooking Light" magazine (March 2006).

Provided by John J. OSullivan

Categories Mango

Time 55m

Yield 16 bruschetta, 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup diced mango
2 tablespoons chopped fresh cilantro
2 teaspoons finely chopped serrano chilies (optional)
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1 1/2 teaspoons canola oil
1/2 teaspoon yellow mustard seeds, divided
1 1/2 teaspoons butter, melted
cooking spray
1 (4 ounce) beef tenderloin steaks, trimmed (1 in. thick)
1/8 teaspoon salt
1/8 teaspoon pepper
16 (1/4 ounce) diagonal slices French baguettes, toasted (1/2-inch thick)

Steps:

Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 15 minutes.
Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). 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 one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.
Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.

Nutrition Facts : Calories 102.4, Fat 5.4, SaturatedFat 2, Cholesterol 11.9, Sodium 207.6, Carbohydrate 9.5, Fiber 0.7, Sugar 1.8, Protein 3.9

GREEK BEEF BRUSCHETTA

Greek Beef Bruschetta image

This recipe is perfect for a casual gathering. Using Ground Beef Sirloin, it's a nice recipe to serve for a change from the standard nacho platter.

Provided by Recipe Master

Categories Appetizer

Time 15m

Yield 16

Number Of Ingredients 10

Ingredients

1 lb (500 g) Lean Ground Beef Chuck or Sirloin or Lean Ground Beef
1 tsp (5 mL) lemon pepper
1 tsp (5 mL) dried basil
1 tsp (5 mL) garlic powder
10 oz (300 g) 1 package of frozen chopped spinach, thawed and squeezed dry
14 oz (398 mL) 1 can of pasta-style or Italian seasoned diced tomatoes
½ cup (125 mL) shredded mozzarella cheese
2 Flatbreads, naan bread or baked pizza crusts(12 in/30 cm)
1 ¼ cup (300 mL) seasoned crumbled feta cheese (200 g package)
½ cup (125 mL) sliced pitted ripe olives

Steps:

Pan-fry beef, lemon pepper, basil and garlic powder in non-stick skillet over medium-high heat for 8 to 10 minutes, breaking up with back of spoon, until browned and completely cooked. Drain. Stir in spinach, tomatoes and mozzarella cheese. Remove from heat.
Lay flatbreads on ungreased pizza pans. Spread beef mixture over flatbreads; sprinkle with feta cheese and olives.
Broil 4 to 6 inches (10 to 15 cm) from element for 5 minutes or until hot and starting to brown on edges. Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

Nutrition Facts : Calories 78, Carbohydrate 9, Fat 3, Protein 4, ServingSize Per appetizer

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