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Grilled Steak with Balsamic Teriyaki Sauce
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Prep Time:
20 minutes
Total Time:
6 hours
Elevate your grilling with a homemade upscale steak sauce using pantry staples.
Ingredients:
  • 4 - 1 1/2-inch thick (2 pounds) filet mignon steak
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, finely minced
  • 1 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 cup Progresso™ beef flavored broth (from 32-ounce carton)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (sweet rice wine)
Instructions:
  • Preheat the oven to a toasty 450°F. Season both sides of the filets with a sprinkle of salt and pepper. Allow the filet mignon to relax at room temperature for 20 minutes. Meanwhile, whip up the flavorful Balsamic Teriyaki Sauce.
  • In a saucepan over medium heat, melt the butter until bubbly. Add shallots and garlic; sauté until soft and fragrant for about 3 minutes, ensuring not to burn them. Stir in balsamic vinegar and bring to a boil, then lower the heat. Simmer for 15 minutes until the sauce thickens, coats the back of a spoon, and becomes glossy.
  • Combine the sugar, broth, soy sauce, and mirin in the pot. Stir until well mixed and bring to a boil. Reduce heat to low as soon as it boils and simmer for 5 minutes.
  • Preheat a large frying pan over high heat until very hot. Add the cooking oil and swirl to cover the pan. Place the steak filets in the pan without overcrowding. Cook for 2 minutes, flip the steaks, and cook for 1 more minute.
  • Place the steaks on a dry baking sheet and bake in the oven for 4-6 minutes according to your preferred level of doneness. The filet mignon should reach an internal temperature of 140°F-150°F for medium-rare. Rest the steaks on a plate for 5 minutes before serving, and drizzle with balsamic teriyaki sauce.

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