Mango Chutney with Peppercorn-Crusted Wagyu Steak
Recipe courtesy of Kim Moyle, Executive Chef, The Brown Palace Hotel and Spa
Sponsor: National Mango Board
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:
- Heat the oil in a saucepan. Sauté the garlic, onion and ginger until translucent. This should take a few minutes.
- Add the sugar and vinegar until dissolved.
- Add the mangos, raisins, mustard seeds, cumin and pepper flakes. Simmer uncovered for around 1 hour, stirring occasionally.
- Remove half of the mixture and blend until smooth. Stir the remaining half back into the mixture. Cover and refrigerate.
For the Steaks:
- Cook steak in a cast iron pan.
- Heat the oil in the pan. Make sure the steak is dry.
- Add the salt to season. Once the pan is hot sear the steak on the first side.
- Add the rosemary, crushed peppercorns and compound butter.
- Turn the steak and baste with the pan juices/butter.
- Cook to the desired doneness. Let the steak rest for 4 minutes and serve with Fresh Mango Chutney, about 2 oz.
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.