Sesame-Crusted Beef Tenderloin Steaks With Pineapple, Mango, And Red Pepper Relish

• Relish:
• 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

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

pineapple, peeled mango, red bell pepper, fresh cilantro, orange juice, orange rind, red pepper, remaining ingredients, cooking spray, salt, freshly ground black pepper, beef tenderloin, black sesame seeds

Taken from www.myrecipes.com/recipe/sesame-crusted-beef-tenderloin-steaks-with-pineapple-mango-red-pepper-relish (may not work)