Teriyaki Steak with Glaze

This recipe is courtesy of Kathy Duran-Thal, R.D., Director of Nutrition, Cooper Wellness Program in Dallas. Learn more about our partnership with the Cooper Wellness Program. 

Serves: 6
Serving Size: 1 filet with 2 TBS sauce

Ingredients
Six – 6oz. Nolan Ryan's All-Natural tenderloin filets
½ cup Light Teriyaki Sauce
¼ cup Rice Wine Vinegar

Sauce
(There is enough sauce for 15 servings.  Save for other uses)
1 – 18oz. jar Smucker’s Red Plum Jam
1 tsp Madras Curry Powder
¼ cup Harvey’s Bristol Cream (type of sherry purchased at liquor store)
Juice of ½ Lemon

Directions
In a small sauce pan whisk together jam, curry and liquor over medium heat until well blended.  Add lemon juice and continue to heat until blended.  Remove from heat. Set aside

Marinade filets in teriyaki and vinegar for approximately four hours.  Discard marinade and grill filets until well marked on each side. Remove from grill, place filets into an oven suitable skillet.  Brush approximately 2 TBSP of glaze on top of each filet.  Place in a pre-heated 325 degree oven for approx. eight minutes or until desired doneness is achieved. Glaze will begin to caramelize.

To serve: place filets on plate and drizzle with glaze remaining in skillet.  There will be leftover glaze in the sauce pan that you did not use.  This can be saved and placed in the refrigerator for use within two weeks.