Beef Tournedos with Gin & Juniper Sauce
Submitted by anitalall
Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
35 minIf you’ve ever wondered what beef would taste like if it went to a cocktail party, here’s your answer.
Pepper-crusted tenderloin steaks get seared in a screaming-hot cast-iron skillet, then finished with a pan sauce that reads like a bartender’s dream: gin, crushed juniper berries, balsamic vinegar, and rich beef stock.
The juniper gives the sauce a piney, aromatic bite that plays off the charred beef beautifully, while the balsamic adds a dark, sweet-tart depth.
Thirty-five minutes, two plates, one very impressive dinner.
Pro Tips
- Crush the juniper berries with the flat side of a knife to release their oils. Whole berries won’t give up enough flavor in a quick pan sauce.
- Get your cast-iron skillet ripping hot before the steaks go in. You want a hard sear, not a gentle cook.
- Use a decent gin with strong botanical notes. The cheap stuff won’t bring much to the party.
- Spoon the sauce over the steaks right before serving. This dish doesn’t wait well, so have your sides ready to go.
Ingredients
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.
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