Teriyaki Beef Medallions ~ Chart House

Teriyaki Beef Medallions ~ Chart House


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.

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