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Grilled Steak with Balsamic Teriyaki Sauce

Prep 20 min
Total 30 hr 0 min
Servings 4

Don't reach for that bottle of steak sauce the next time you grill. Instead, make your own upscale condiment with ingredients you have on hand. MORE+ LESS-

By Betty Crocker Kitchens

January 26, 2011

Ingredients

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

teaspoon salt

teaspoon black pepper

tablespoons vegetable oil

Balsamic Teriyaki Sauce

1 1/2

tablespoons unsalted butter

shallot, minced

cloves garlic, finely minced

cup balsamic vinegar

teaspoons sugar

1/4

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

tablespoons soy sauce

tablespoon mirin (sweet rice wine)

Steps

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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.

Expert Tips

"This Balsamic Teriyaki recipe is from my new cookbook, "The Steamy Kitchen Cookbook". It's a pairing of a sweet/salty teriyaki with a deep, dark and rich balsamic vinegar that is so incredibly different than any other type of steak sauce that you've tasted. I'm sure you'll fall in love with it! You can use it as a sauce or a mairinade (it's a great marinade for skirt or flank steak!) While Filet Mignon is a pricey cut (my husband's favorite cut of steak), we definitely splurge during holiiday celebrations and go all out for filet mignon. Of course, you can substitute with any cut of steak, just grill to deired temperature. If you're using Filet Mignon and feeding 4 people, it's best to go to a big warehouse superstore and by an entire tenderloin that you can cut up yourself. Use the center, thick portion of the tenderloin (use the ends for other recipes, like a beef stroganoff or stir-fry) and cut the center into 4 filets, 8 ounces each." - Do not caramelize the shallots, just soften. - Reduce the sauce until it coats the spoon. - I recommend pulling the meat from the refrigerator and letting it “rest” – 20 minutes before baking – this is done to retain the moisture within the steak before baking. - Homemade teriyaki is very simple to prepare and super delicious – you’ll never use prepared teriyaki again. - I used a 12-inch cast iron skillet - Steaks were 140+ degrees after 6 minutes, perfectly done. - Mirin – “ a low-alcohol, sweet, golden wine made from glutinous rice. Mirin adds sweetness, and flavor to a wide variety of dishes.” (Food Lover’s Companion – Herbst and Herbst)