In a bowl, combine all Marinade ingredients and mix well.
Add Steak to the marinade, ensuring all pieces are coated. Marinate for at least 4 hours, or overnight.
Prepare the Reduction: In a saucepan, combine Red Wine, Beef Stock, Juniper Berries, and Thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until reduced to a syrupy consistency. Strain the reduction through a fine-mesh sieve and discard solids.
Heat a cast-iron skillet over high heat.
Add marinated steak to the skillet and sear for 2-3 minutes per side, or until browned and cooked to desired doneness.
Remove steak from skillet and drizzle with Truffle Oil.
Pour Juniper Berry Reduction over steak bites and serve immediately.
Ingredients
4
1 pound450 gFilet Mignon-cut into 1-inch cubes
4 tablespoons60 mLGrapeseed Oil
2 tablespoons30 mLFresh Sage-finely chopped
4 cloves12 gGarlic-minced
1 teaspoon5 mLJuniper Berries-crushed
1 teaspoon5 mLFleur de Sel
1/2 teaspoon2.5 mLBlack Pepper-freshly ground
1 cup240 mLDry Red Wine
1/4 cup60 mLBeef Stock
1 tablespoon15 mLJuniper Berries-crushed
1 sprig3 gFresh Thyme
1 teaspoon5 mLTruffle Oil
Equipment
Cast-iron skillet
Saucepan
Fine-mesh sieve
Bowls
Instructions
In a bowl, combine all Marinade ingredients and mix well.
Add Steak to the marinade, ensuring all pieces are coated. Marinate for at least 4 hours, or overnight.
Prepare the Reduction: In a saucepan, combine Red Wine, Beef Stock, Juniper Berries, and Thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until reduced to a syrupy consistency. Strain the reduction through a fine-mesh sieve and discard solids.
Heat a cast-iron skillet over high heat.
Add marinated steak to the skillet and sear for 2-3 minutes per side, or until browned and cooked to desired doneness.
Remove steak from skillet and drizzle with Truffle Oil.
Pour Juniper Berry Reduction over steak bites and serve immediately.
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