Fillet Steaks Teriyaki Recipe
Ingredients
| 4 fillet steaks, about 6mm/1/4 in thick | ||
| 25 g/1 oz butter | ||
| Vegetable oil | 1 Tablespoon | |
| Marinade | ||
| 4 Tbsp sweet sake or pale dry sherry | ||
| Soy sauce | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Chicken stock | 4 Tablespoon | |
Directions
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.
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.
Chef
