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Chart House's Teriyaki Beef Medallions

4 filet mignon steaks (8 oz. each)

For the teriyaki marinade:
1 1/4 C. teriyaki sauce (Kikkoman brand preferred)
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 T. scallions, chopped
2 T. cornstarch
2 T. water

For the mango relish:
2 1/2 T. 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 T. red bell pepper, cut into 1/4-inch dice
1 t. jalapeno pepper, minced and seeded
2 1/2 T. 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 with mango relish.

Makes 4 servings.


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