Beef Tournedos with Gin and Juniper Sauce

Yields:	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.

Fabulous!