Scotch fillet with teriyaki sauce by Margaret Johnson

I have discovered a wonderful locally made teriyaki sauce. Made by Sayaka's Kitchen, it is quite delicious and is available from some small grocers and fresh markets. lf you can't get it, then use another brand, though I suspect it won't be as good. Serve this with rice or some buttered noodles and a green.

Serve 4

600g Scotch fillet

Half cup Sayaka's Kitchen Teriyaki Sauce

1 tbsp vegetable oil

1 onion, sliced

Half cup stock

Steamed rice or buttered noodles and a green

Place the pieces of meat - two bigger ones would be best - into a dish and pour the sauce on and over. Work into the meat and leave for at least 15 minutes -- Scotch is a loose meat so it takes up a lot of flavour quickly. Heat the vegetable oil in a medium pan and add the onion. Cook over a moderate heat until it is tender. Remove the onion and put onto a plate. Bring the pan back to heat and add the steaks. Cook until they are done to your liking.

Remove the steaks to a warm plate and add back the onion, any remaining marinade and the stock to the pan.

Simmer until the sauce has reduced to a thick glaze. Carve the meat slices and pour over the sauce.