Fillet Steaks Teriyaki Recipe




 Fillet steaks4 (About 6 Millimeter / 1/4 Inch Thick Steaks)
 Butter1 Ounce (25 Gram)
 Vegetable oil1 Tablespoon
For marinade
 Pale dry sherry4 Tablespoon (Sweet Sake)
 Soy sauce2 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Chicken stock4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2043 Calories from Fat 1416

% Daily Value*

Total Fat 158 g242.9%

Saturated Fat 64.8 g323.9%

Trans Fat 0 g

Cholesterol 495.7 mg

Sodium 2504.6 mg104.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 0.34 g1.4%

Sugars 1.5 g

Protein 133 g265.2%

Vitamin A 14.2% Vitamin C 2.8%

Calcium 17.4% Iron 56.2%

*Based on a 2000 Calorie diet


Mix together the ingredients for the marinade in a shallow dish.
Add the steaks and baste them well with the marinade.
Leave to marinate for 30 minutes, basting occasionally.
Remove the steaks from the marinade and pat dry with kitchen paper towels.
Reserve 4 tablespoons of the marinade.
Melt the butter with the oil in a frying pan.
Add the steaks and fry for 1 minute on each side.
Pour off all but a thin film of fat from the pan and add the marinade.
Fry the steaks for a further 3 minutes on each side, basting occasionally with the pan juices.
This will produce rare steaks; increase the time for medium or well done steaks.
Transfer the steaks to warmed serving dishes and spoon over the pan juices.
Serve hot.