Frisky Filet Mignon with Teriyaki Reduction
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Ingredients
- 2 6-8 oz. filet mignon steaks, about 1-inch thick
- salt and pepper, to taste
- 2 Tbsp. olive oil
- 1/2 cup Soy Vay® Veri Veri Teriyaki®
- 1 Tbsp. honey
- 1 bunch asparagus
Prep
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1.Season steaks with salt and pepper on both sides.
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2.Heat the oil in a heavy-bottom frying pan or cast iron skillet over medium-high heat.
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3.Bring a large pot of water to boil (for the asparagus).
Cook
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1.Place the asparagus in the boiling water and cook for about 4 minutes. The spears should bend slightly when picked up out of the water.
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2.Sear steak in a heavy-bottom frying pan or cast iron skillet to desired doneness; about 5 minutes per side for medium-rare. Make sure meat has an internal temperature of at least 145ºF.
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3.Remove it from the pan and let it rest for about 10 minutes.
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4.Pour the Veri Veri Teriyaki sauce into a small saucepan, and place over high heat on the stove.
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5.As soon as it begins to boil, turn it down to a low simmer and continue to cook until the sauce has thickened and reduced by half; about 10 minutes.
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6.Then stir in the honey.
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7.Spoon the sauce around the steak for dipping. Serve immediately.
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