Teriyaki Steak with Wasabi and Lemon Zest
Serves: 2
  • 2 Filet Mignons about ¼ inch thick and 6-8 ounces each
  • 1 Tablespoon vegetable oil
  • Freshly ground black pepper
  • Teriyaki Sauce (mixed in advance until sugar dissolves)
  • 2 Tablespoons Sugar (I use superfine sugar)
  • ¼ cup Soy Sauce
  • ½ cup Sake
  • For serving:
  • 2 teaspoons Wasabi Paste
  • ½ teaspoon Lemon Zest
  1. Pat filet mignons dry with a paper towel and season both sides with black pepper. Heat a skillet over medium high heat, add the vegetable oil and sear the steaks on both sides until brown. Lower the heat to medium.
  2. Add the Teriyaki sauce and simmer, shaking the pan and basting the steaks with the sauce until the sauce thickens and glazes the steaks, about 5-7 minutes.
  3. Transfer the steaks to a cutting board and cut into ½ inch thick slices.
  4. Arrange the slices on two plates and pour the sauce over the steaks. Sprinkle lemon zest on each steak and serve with small amount of wasabi on the side.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2011/05/17/teriyaki-steak-with-wasabi-and-lemon-zest/