Flavor Trends, Strategies and Solutions for Menu Development

Mango Chutney with Peppercorn-Crusted Wagyu Steak

Recipe courtesy of Kim Moyle, Executive Chef, The Brown Palace Hotel and Spa
Sponsor: National Mango Board

Servings: 4


Fresh Mango Chutney:

  • 1 oz vegetable oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 oz grated fresh ginger
  • ½ c sugar
  • 4 oz white vinegar
  • 3 large ripe, firm mangos peeled and medium diced
  • 2 oz golden raisins
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • Red pepper flakes, as needed


  • Crushed peppercorns, as needed
  • Oil, as needed
  • Salt, as needed
  • 4 6-oz Wagyu filets
  • 4 rosemary sprigs
  • Garlic compound butter, as needed


For the Fresh Mango Chutney:

  1. Heat the oil in a saucepan. Sauté the garlic, onion and ginger until translucent. This should take a few minutes.
  2. Add the sugar and vinegar until dissolved.
  3. Add the mangos, raisins, mustard seeds, cumin and pepper flakes. Simmer uncovered for around 1 hour, stirring occasionally.
  4. Remove half of the mixture and blend until smooth. Stir the remaining half back into the mixture. Cover and refrigerate.

For the Steaks:

  1. Cook steak in a cast iron pan.
  2. Heat the oil in the pan. Make sure the steak is dry.
  3. Add the salt to season. Once the pan is hot sear the steak on the first side.
  4. Add the rosemary, crushed peppercorns and compound butter.
  5. Turn the steak and baste with the pan juices/butter.
  6. Cook to the desired doneness. Let the steak rest for 4 minutes and serve with Fresh Mango Chutney, about 2 oz.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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