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 Read More …