Beef Tournedos with Gin & Juniper Sauce
Yield
2 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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 |
*
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
beef stock
defatted, prefer veal stock if possible |
|
| 3E+1 | ml |
gin
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
juniper berries
crushed |
*
|
| 5 | ml |
vegetable oil
|
|
| 2 | each |
beef, tenderloin
trimmed of fat, 4 ounces each |
*
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 1 | x |
salt
to taste |
*
|
Directions
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.
