Hoisin-Marinated Filets Mignons with Nectarine Salsa

• 1 scallion
• 1/4 cup hoisin sauce
• 1 1/2 tablespoons soy sauce (preferably Kikkoman)
• 2 teaspoons grated peeled fresh gingerroot
• 1 teaspoon Worcestershire sauce
• four 1 1/4-inch-thick filets mignons (tenderloin steaks)
• 1 large firm-ripe nectarine
• 1/2 green bell pepper
• 2 medium tomatoes
• 4 scallions
• 2 garlic cloves
• 1 small fresh chile (preferably habanero)
• 2 tablespoons fresh lime juice, or to taste

1. Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
2. In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air.
3. Marinate steaks at room temperature 1 hour.
4. Finely chop nectarine and bell pepper.
5. Seed and finely chop tomatoes.
6. Thinly slice white and pale-green parts of scallions and mince garlic.
7. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile.
8. In a bowl stir together all salsa ingredients and season with salt and pepper.
9. Prepare grill.
10. Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare.
11. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)
12. Transfer steaks with tongs to a platter and let stand 5 minutes.
13. Serve steaks with salsa.

scallion, hoisin sauce, soy sauce, fresh gingerroot, worcestershire sauce, four, nectarine, green bell pepper, tomatoes, scallions, garlic, fresh chile, lime juice

Taken from www.epicurious.com/recipes/food/views/hoisin-marinated-filets-mignons-with-nectarine-salsa-101515 (may not work)