Ingredients:
2 5oz sirloins
2 Tbsp juniper berries, ground fine (approximately 30 berries)
2 medium shallots, chopped
½ cup red wine
¾ cup chicken stock
3 Tbsp beurre manie
Salt and pepper
Season sirloin with salt and 2 tsp of ground juniper berries; allow to sit on counter for 10 minutes.
Sear steaks over medium-high heat in a sauté pan for 4 minutes, flip and cook 3-4 minutes more for medium rare. Remove steaks from pan to rest.
While steaks are resting prepare sauce. Add shallots to sauté pan with about 1 Tbsp vegetable oil and cook for 1-2 minutes, or until just softened. Deglaze pan with wine, being sure to scrape up all the good steaky bits. Reduce liquid by half. Stir in chicken stock and rest of juniper berries; bring to a simmer. Whisk in beurre manie (a paste made of equal parts butter and flour). Season with salt and pepper to taste.
To serve spoon sauce over steaks.
Photo by Steve West, clearly not the photo editor for Munch Monster.
