Prep 10 mins
Cook 15 mins
From the New Zealand Beef and Lamb Board. Count 3 hours marinating time, plus the preparation and cooking.
- 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
- Marinate the steaks in the wine, garlic, juniper berries, parsley sprig, pepper and prunes. Refrigerate for 2-3 hours.
- 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.
- 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.
- 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.