'04

Beef Tournedos With Gin & Juniper Sauce

Source: The Beef & Steak Site

2 Beef tenderloin steaks, trimmed of fat (4 ounces each)
1/2 cup Defatted beef stock
2 tbsp Gin
2 tbsp Balsamic vinegar
2 tsp Juniper berries, crushed
1 tsp Vegetable oil
1/2 tsp Coarsely ground black pepper
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. 

Serves 2.