Grilled Steak with Balsamic Teriyaki Sauce

 

4

- 1 1/2-inch thick (2 pounds) filet mignon steak

1

teaspoon salt

1

teaspoon black pepper

2

tablespoons vegetable oil

1 1/2

tablespoons unsalted butter

1

shallot, minced

2

cloves garlic, finely minced

1

cup balsamic vinegar

2

teaspoons sugar

1/4

cup Progresso® beef flavored broth (from 32-ounce carton)

2

tablespoons soy sauce

1

tablespoon mirin (sweet rice wine)

• 1 Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
• 2 In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
• 3 Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
• 4 Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
• 5 Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.