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Ingredients
- 1/2 c. Defatted beef stock
- 2 Tbsp. Gin
- 2 Tbsp. Balsamic vinegar
- 2 tsp Juniper berries, crushed
- 1 tsp Vegetable oil
- 2 x Beef tenderloin steaks, trimmed of fat (4 ounces each)
- 1/2 tsp Coarsely grnd black peppe Salt to taste
Directions
- In a measuring c., combine beef stock, gin, vinegar and juniper berries.
- Set aside. Brush or possibly rub steaks with vegetable oil. Press pepper onto the steaks and season with salt. Heat a medium-sized cast-iron or possibly heavy skillet over high heat till nearly smoking. Place steaks in the heated pan and cook for 2 to 3 min per side, or possibly till browned on the outside but still pink inside. Transfer steaks to a plate and keep hot. Reduce the heat under the skillet to medium and add in the reserved stock mix to the pan. Cook, stirring to scrape up any brown bits on the bottom of the pan, till reduced slightly, 1 to 2 min. Place the steaks on individual plates and spoon the sauce over.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 2 servings | |
| Calories 275 | |
| Calories from Fat 114 | 41% |
| Total Fat 12.75g | 16% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.06g | |
| Cholesterol 76mg | 25% |
| Sodium 58mg | 2% |
| Potassium 363mg | 10% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.44g | 2% |
| Protein 25.33g | 41% |
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