Yield: 2 servings
1/2 cup De-fatted beef stock
2 tablespoon Gin
2 tablespoon Balsamic vinegar
2 teaspoon Juniper berries, crushed
2 4-oz Tenderloin steaks, trimmed of fat
1 teaspoon Vegetable oil
1/2 teaspoon Coarsely ground black pepper
Salt to taste
In a bowl, combine beef stock, gin, vinegar and berries. Set aside. Brush or rub steaks with oil. Press pepper onto steaks and season with salt. Heat a cast iron skillet over high heat until smoking slightly. Place steaks in the heated skillet and cook 2-3 minutes per side, or until browned outside, but pink inside. Transfer steaks to a plate and keep warm.
Reduce heat under skillet to medium and add stock/gin mixture; cook stirring to scrape up any brown bits from the bottom of the skillet, 1-2 minutes. Place steaks on plates and spoon sauce over.