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Rib-Eye Steaks with Red Wine Sauce

ingredients

serves 4
4 rib-eye steaks, 2.5 cm (1 inch) thick
1/8 cup (30 g) 6 teaspoons butter
5 juniper berries (optional)
1 cup (8 fl oz) 250 ml single cream
1 tsp salt
freshly ground black pepper to taste

for the marinade

375 ml (12 fl oz) dry red wine
4 leeks, sliced
1 tbsp lemon juice
2 tsp lime juice
2 tsp dried or 2 tbsp chopped fresh parsley

method

1. To prepare the meat, slash the fat edges at 2.5 cm (1 inch) intervals to prevent curling.

2. Mix marinade ingredients together. Place meat in a glass or ceramic container and pour marinade over. Marinate in refrigerator for 4 hours, turning regularly.

3. Remove meat from marinade and pat dry with kitchen paper. Reserve marinade.

4. Heat butter in a heavy-based frying pan and add steaks one at a time to prevent the pan from cooling down too rapidly.

5. Fry for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium).

6. Transfer steaks to a heated meat platter.

7. To prepare the wine sauce, add the reserved marinade to the pan juices and boil rapidly for a few minutes to reduce.

8. Remove from heat and add juniper berries and cream. Season steaks with salt and pepper, pour sauce over and serve immediately.

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