New Zealand Steaks in Merlot Marinade With Prune Jam |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the New Zealand Beef and Lamb Board. Count 3 hours marinating time, plus the preparation and cooking. Ingredients:
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 |
Directions:
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.
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