Teriyaki Beef

Teriyaki is an amazing sauce. Whatever you cook with it - any dish only becomes tastier. Moreover, teriyaki can be used both as a marinade and when serving. Recently, this sauce is sold in almost all large supermarkets - but you can make it yourself (see "By the way"), it's not difficult at all.

Ingredients

• 2 large pieces of beef tenderloin, each 2.5 cm thick, for a total of approximately 700 g
• 5-7 Art. l. teriyaki sauce
• 1 large white onion
• 1 tbsp. l. rice wine or dry sherry
• 2 tbsp. l. unrefined peanut butter
• 1 small fresh chili

Directions

1. Cut the peeled onion into circles about 1 cm thick. Spread the teriyaki sauce over the onion circles and the tenderloin on both sides.
2. Place the meat on a well-heated and oiled wire rack and fry for 15-18 minutes, turning once. Place onion circles next to it and fry until soft. If you are cooking meat in the oven, turn on the "convection + grill" mode and set the temperature to 210 ° C. Place the meat on a foil-lined wire rack and cook for 15-25 minutes, depending on the desired degree of doneness. Then leave the meat covered with foil for 10 minutes to distribute the juices evenly inside the meat.
3. In the meantime, chop the chili very finely, removing the seeds if desired, or leaving for spiciness. Mix 2 tbsp in a gravy boat. l. teriyaki sauce with 2 tbsp. l. water, rice wine (sherry), peanut butter, and chopped chili.
4. Slice the tenderloin diagonally into thin strips and serve with sautéed onions and sauce.