Beef Tenderloin Crostini

• 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
• Mango-Red Onion Relish
• 1/2 cup diced red onion
• 1 teaspoon olive oil
• 1 large mango, diced
• 1/4 cup diced red bell pepper
• 1 jalapeno 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
• Remaining Ingredient

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: Saute 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.

cilantro sauce, cumin seeds, cilantro, olive oil, garlic, lime juice, kosher salt, mango, red onion, olive oil, mango, red bell pepper, pepper, vinegar, tenderloin, tenderloin, olive oil, kosher salt, freshly ground black pepper, garlic, remaining ingredient

Taken from www.myrecipes.com/recipe/beef-tenderloin-crostini (may not work)