Mango Bourbon Filet Mignon



  • 6 oz filet, trimmed
  • ¼ cup Jungle Pulp Mango Pulp
  • 1 tbsp  bourbon
  • ¼ tsp brown sugar
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • a dash of ground pepper
  • ¼ tsp Worcestershire sauce
  • ¼ tsp soy sauce
  • Handful of button mushrooms, sliced 
  • One green pepper, sliced


Start with a 6 oz filet, trimmed. Season with salt and pepper. In a bowl add ¼ cup Jungle Pulp Mango Pulp, 1 tbsp bourbon, ¼ tsp brown sugar, ¼ tsp garlic powder, ¼ tsp sea salt, a dash of ground pepper, ¼ tsp Worcestershire sauce, and ¼ tsp soy sauce. Mix. Coat the filet top, bottom, and sides with the glaze. Cut up a handful of button mushrooms and one green pepper in slices. Sautee. Plate your steak and vegetables. In a pan, warm up ¼ cup of mango pulp and 1 tbsp of bourbon. If you enjoy gravy, add 1 tbsp of mango pulp to the gravy. Ladle the mango gravy over the filet, drizzle the rest of the plate with the warmed mango pulp bourbon sauce. Enjoy!