TERIYAKI BEEF TENDERLOIN
A beautiful glaze coats this fantastic tenderloin that's as easy as it is delicious. All you have to do is throw some ingredients together and let the marinade do all the work. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 425°. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes., Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 695 mg sodium, Carbohydrate 7 g carbohydrate, Fiber trace fiber, Protein 24 g protein. Diabetic Exchanges
GRILLED STEAK WITH BALSAMIC TERIYAKI SAUCE
Don't reach for that bottle of steak sauce the next time you grill. Instead, make your own upscale condiment with ingredients you have on hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
- In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
- Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
- Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
- Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.
Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 50 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 12 g, TransFat 1 g
TERIYAKI MIGNON
From my cookbook, "Favorite Recipes from Friends of Citizen Savings". Marinade time counts as cooking time
Provided by Recipe Junkie
Categories Steak
Time 6h19m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix all ingredients together in oblong glass dish.
- Place steaks in same.
- Pour mixture over steak fillets that have been punctured several times with a meat fork.
- Let stand a minimum of 6 hours.
- Broil steaks at 350 for 4 minutes each side for rare.
- Baste with teriyaki sauce on each side twice.
- When steaks are ready use remaining sauce by heating and thickening slightly as a gravy.
Nutrition Facts : Calories 75.1, Sodium 1360.1, Carbohydrate 13.1, Fiber 0.3, Sugar 10.8, Protein 2.9
TERIYAKI CHICKEN MARINADE
Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
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