New Zealand Steaks In Merlot Marinade With Prune Jam

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks or 4 top sirloin steaks
• 1 cup merlot (or use merlot or cabernet sauvignon blend)
• 4 garlic cloves, peeled and chopped
• 4 juniper berries, crushed
• 1 sprig fresh parsley
• fresh ground black pepper (to season)
• 8 prunes
• 1 small red onion, peeled and sliced
• 1 tablespoon butter
• 1 tablespoon oil
• 1/2 cup brown sugar
• 1/2 cup port wine
• 1 orange, reserve the juice and zest

Recipe

• 1 marinate the steaks in the wine, garlic, juniper berries, parsley sprig, pepper and prunes. refrigerate for 2-3 hours.
• 2 remove the meat from the marinade and dry on a paper towel. heat a frying pan until very hot. brush the steaks with oil and pan-fry over a high heat, allowing 2-3 minutes each side, depending on how well done you prefer your steak.
• 3 allow the meat to stand for 1-2 minutes before serving over pan-fried mushrooms with the prune jam and garnishing with fresh herbs. serve with your favourite vegetables or salad.
• 4 for the prune jam, cook the onion in the butter and oil in a frying pan until softened and beginning to brown. add the prunes from the marinade, brown sugar, port, orange zest and juice and cook over a low heat, stirring occasionally, for about 10 minutes until the mixture is thick and jam-like. crush the prunes with a wooden spoon during cooking.