↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 filet mignon steaks (8 oz. each)
For the teriyaki marinade:
1 1/4 C. teriyaki sauce
2 C. fresh orange juice
1 C. pineapple juice
1/2 C. dark brown sugar
1 1/2 cloves garlic, minced
2 oz. fresh ginger, cut into coins
1/2 t. chili paste
1 1/2 t. balsamic vinegar
For the teriyaki glaze:
4 C. teriyaki marinade (from recipe above)
1/2 C. corn syrup
1/8 t. black pepper
1 tbsp scallions, chopped
2 tbsp cornstarch
2 tbsp water
For the mango relish:
2 1/2 tbsp sugar
2/3 C. apple cider vinegar
2 1/2 C. fresh mango pieces, cut into 1/2-inch dice
1/3 C. red onion, cut into 1/4-inch dice
2 1/2 tbsp red bell pepper, cut into 1/4-inch dice
1 t. jalapeno pepper, minced and seeded
2 1/2 tbsp fresh lime juice
Pinch kosher salt
Pinch black pepper
1/3 C. cilantro
To make the marinade:
Combine all marinade ingredients in non-aluminum pot. Stir together and bring to a boil. Reduce the heat and simmer for 10 minutes more. Let marinade cool and refrigerate until ready to use. Use marinade to marinate the beef for 1 hour before cooking.
To make the glaze:
Remove the filets from marinade and set aside. Place the marinade in a pot and over medium heat, bring to a boil, and then lower the heat to a simmer. Let simmer to reduce the marinade by 1/4 (leaving you about 3 cups) and strain. Stir in the corn syrup and return to a simmer. Add the pepper and scallions, and bring to a boil. In a small bowl, mix the cornstarch with the water, then whisk the mixture into the boiling teriyaki. Let cool and refrigerate the glaze until ready to use.
For the mango relish:
Heat the sugar and vinegar together and let simmer until reduced to 1/4 cup. In a mixing bowl, combine the mango, onion, red pepper, and jalapeno pepper. Pour in the hot vinegar mixture, lime juice, salt and pepper. When the mixture is cool, add the chopped cilantro. Refrigerate until ready to use.
To serve: Brush the filets with teriyaki glaze and grill to your liking. Serve mango relish on or beside steaks. Makes 4 servings.
view more member recipes
TERIYAKI BEEF MEDALLIONS WITH MANGO RELISH
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 filet mignon steaks (8 oz. each)
For the teriyaki marinade:
1 1/4 C. teriyaki sauce
2 C. fresh orange juice
1 C. pineapple juice
1/2 C. dark brown sugar
1 1/2 cloves garlic, minced
2 oz. fresh ginger, cut into coins
1/2 t. chili paste
1 1/2 t. balsamic vinegar
For the teriyaki glaze:
4 C. teriyaki marinade (from recipe above)
1/2 C. corn syrup
1/8 t. black pepper
1 tbsp scallions, chopped
2 tbsp cornstarch
2 tbsp water
For the mango relish:
2 1/2 tbsp sugar
2/3 C. apple cider vinegar
2 1/2 C. fresh mango pieces, cut into 1/2-inch dice
1/3 C. red onion, cut into 1/4-inch dice
2 1/2 tbsp red bell pepper, cut into 1/4-inch dice
1 t. jalapeno pepper, minced and seeded
2 1/2 tbsp fresh lime juice
Pinch kosher salt
Pinch black pepper
1/3 C. cilantro
To make the marinade:
Combine all marinade ingredients in non-aluminum pot. Stir together and bring to a boil. Reduce the heat and simmer for 10 minutes more. Let marinade cool and refrigerate until ready to use. Use marinade to marinate the beef for 1 hour before cooking.
To make the glaze:
Remove the filets from marinade and set aside. Place the marinade in a pot and over medium heat, bring to a boil, and then lower the heat to a simmer. Let simmer to reduce the marinade by 1/4 (leaving you about 3 cups) and strain. Stir in the corn syrup and return to a simmer. Add the pepper and scallions, and bring to a boil. In a small bowl, mix the cornstarch with the water, then whisk the mixture into the boiling teriyaki. Let cool and refrigerate the glaze until ready to use.
For the mango relish:
Heat the sugar and vinegar together and let simmer until reduced to 1/4 cup. In a mixing bowl, combine the mango, onion, red pepper, and jalapeno pepper. Pour in the hot vinegar mixture, lime juice, salt and pepper. When the mixture is cool, add the chopped cilantro. Refrigerate until ready to use.
To serve: Brush the filets with teriyaki glaze and grill to your liking. Serve mango relish on or beside steaks. Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mango Relish
by HappyCook80
Mango Relish 1 1/2 cups diced fresh mango or nectarines 1/2 cup diced red bell pepper 1/4 cup diced red onion 1/4 cup chopped fresh basil 1 tablespoon honey 1 tablespoon fresh lime juice 1/4
by HappyCook80
Mango Relish 1 1/2 cups diced fresh mango or nectarines 1/2 cup diced red bell pepper 1/4 cup diced red onion 1/4 cup chopped fresh basil 1 tablespoon honey 1 tablespoon fresh lime juice 1/4
Mango-ginger Relish
by ICOOK2
Perfect with pork, shrimp, Brie cheese or chips 2 mangoes, peeled and diced 3 Tbsp minced red onion 2 Tbsp lime juice 1 1/2 tsps grated peeled fresh ginger pinch cayenne Combine all ingred
by ICOOK2
Perfect with pork, shrimp, Brie cheese or chips 2 mangoes, peeled and diced 3 Tbsp minced red onion 2 Tbsp lime juice 1 1/2 tsps grated peeled fresh ginger pinch cayenne Combine all ingred
Grilled Lamb Chops With Kiwi Mango Relish
by ICOOK2
Ingredients Relish: 2 cups diced mango 1/2 cup diced kiwi 1/4 cup chopped red onion 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice 1/2 teaspoon grated lime rind 1 t
by ICOOK2
Ingredients Relish: 2 cups diced mango 1/2 cup diced kiwi 1/4 cup chopped red onion 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice 1/2 teaspoon grated lime rind 1 t
Beef Medallions
by sgre52160
3/4 lb beef medallions, sliced 1/8 inch thick 1/2 lb fresh mushrooms, cleaned and quartered 4 tbsp butter, divided 1 tbsp green onion, sliced 1/2 tsp salt 1 tbsp parsley, chopped Dash of seasone
by sgre52160
3/4 lb beef medallions, sliced 1/8 inch thick 1/2 lb fresh mushrooms, cleaned and quartered 4 tbsp butter, divided 1 tbsp green onion, sliced 1/2 tsp salt 1 tbsp parsley, chopped Dash of seasone
Portobello-smothered Beef Medallions
by sgre52160
2 tsp olive oil 2 4-oz beef tenderloin medallions 1/4 cup sliced onion 3/4 cup sliced portobello mushrooms 1/2 cup beef broth 1/4 tsp dried thyme Salt and pepper Rub oil in a heav
by sgre52160
2 tsp olive oil 2 4-oz beef tenderloin medallions 1/4 cup sliced onion 3/4 cup sliced portobello mushrooms 1/2 cup beef broth 1/4 tsp dried thyme Salt and pepper Rub oil in a heav
view more member recipes
related CDKitchen recipes
Portobello-Smothered Beef Medallions
Grilled Rum-Marinated Shrimp With Mango Salsa
Tropical Orzo, Rice And Spinach
Mango Creamsicles
Chip And Dip Mini-Burgers
Banana-Mango Milkshake
Garlic-Pepper Rub
Grilled Spicy Red Snapper With Jamaican Mango & Peach Relish
Filetto Pizzaiolo
Teriyaki Beef Brisket