Beef tenderloin steaks, trimmed of fat (4 ounces each)
1/2
ts
Coarsely ground black peppe
Salt to taste
INSTRUCTIONS
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. Calories: 242 per serving;
Protein: 25 grams; Fat: 10 grams; Carbohydrate: 4 grams; Sodium: 252
milligrams; Cholesterol: 71 milligrams.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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