Frisky Filet Mignon with Teriyaki Reduction
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Frisky Filet Mignon with Teriyaki Reduction

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Prep:  10m  |  Cook:  20m  |  Total:  30m


  • 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


  • 1.
    Season steaks with salt and pepper on both sides.
  • 2.
    Heat the oil in a heavy-bottom frying pan or cast iron skillet over medium-high heat.
  • 3.
    Bring a large pot of water to boil (for the asparagus).


  • 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.
  • 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.
  • 3.
    Remove it from the pan and let it rest for about 10 minutes.
  • 4.
    Pour the Veri Veri Teriyaki sauce into a small saucepan, and place over high heat on the stove.
  • 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.
  • 6.
    Then stir in the honey.
  • 7.
    Spoon the sauce around the steak for dipping. Serve immediately.

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