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35 minutes
Prep: 20 minutes
Cook: 15 minutes
91 calories per serving view nutrition facts
2 servings
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| 1/2 | cup | beef stock | defatted, prefer veal stock if possible |
| 2 | tablespoons | gin | |
| 2 | tablespoons | balsamic vinegar | |
| 2 | teaspoons | juniper berries | crushed |
| 1 | teaspoon | vegetable oil | |
| 2 | each | beef, tenderloin | trimmed of fat, 4 ounces each |
| 1/2 | teaspoon | black pepper | coarsely ground |
| 1 | x | salt | to taste |
In a measuring cup, combine beef stock, gin, vinegar and juniper berries.
Set aside.
Brush or rub steaks with vegetable oil.
Press pepper onto the steaks and season with salt.
Heat a medium-sized cast-iron or heavy skillet over high heat until nearly smoking.
Place steaks in the heated pan and cook for 2 to 3 minutes per side, or until browned on the outside but still pink inside.
Transfer steaks to a plate and keep warm.
Reduce the heat under the skillet to medium and add the reserved stock mixture to the pan.
Cook, stirring to scrape up any brown bits on the bottom of the pan, until reduced slightly, 1 to 2 minutes.
Place the steaks on individual plates and spoon the sauce over.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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