Teri Tips

Recipe View 5 mins In a shallow dish, whisk together the soy sauce, sugar, and sesame oil until the sugar is mostly dissolved. (5 minutes)

Recipe View 4 hrs Add the cubed filet mignon to the marinade, ensuring each piece is well coated. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. (4 hours - overnight)

Recipe View 15 mins When ready to cook, heat a large skillet or wok over medium-high heat until it is shimmering. Remove the steak tips from the marinade, letting any excess drip off (reserve the marinade). Sear the steak tips in batches, being careful not to overcrowd the pan, until they are browned on all sides and cooked to your desired level of doneness. For medium-rare, this should take about 3-5 minutes total, depending on the size of the cubes. Set aside the cooked steak tips. (10-15 minutes)

Recipe View 5 mins Pour the reserved marinade into a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 5 minutes, or until the sauce has thickened slightly. (5 minutes)

Recipe View 2 mins Add the cooked steak tips to the simmering marinade. Stir in the white wine and sliced green onions. Cook for another 2 minutes, allowing the flavors to meld together and the steak to be fully coated in the luscious teriyaki glaze. (2 minutes)

Recipe View Transfer the Teri Tips to a serving bowl. Garnish with extra green onions, if desired. Serve immediately with crusty bread for dipping and plenty of toothpicks.