There is a lot of pressure for a home cook to take a really expensive cut of meat and do it justice. Tenderloin steaks (with filet mignon being one of those steaks) is often the most expensive cut you can buy. The biggest advice for this cut – do not overcook it.
A cut known for softness and flavor, it is best served rare to medium-rare. In a family that likes their beef medium, this is a challenge.
Tenderloin Steaks with Garlic Sauce
This is so delicious. Look at that garlic!
Some wine, spices and the beef.
Grinding the spices the manual way, with a mortar and pestle.
Making the pan sauce.
Delicious!
Tenderloin Steaks with Garlic Sauce
Prep Time: 5 mins | Cook Time: 10 mins | Servings: 4 servings (serving size: 1 steak and about 2 tablespoons sauce) (Scaled)
Ingredients:
1/2 cup fat-free beef broth
4 tablespoons dry red wine
2 tablespoon balsamic vinegar
1/4 teaspoon salt
2 large garlic clove, minced
2 teaspoon crushed juniper berries (optional)
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
4 (4-ounce) beef tenderloin steaks (3/4 to 1 inch thick)
Directions:
1. Combine first 5 ingredients and juniper berries, if desired. Set aside.
2. Press 1/4 teaspoon salt and pepper evenly onto steaks. Heat a heavy skillet over high heat until hot. Place steaks in pan; cook 3 minutes on each side or to desired degree of doneness. Transfer steaks to a plate; keep warm.
3. Reduce heat to medium; add broth mixture. Cook 2 minutes or until sauce is slightly reduced, scraping pan to loosen browned bits. Serve sauce over steaks.
carbo rating: 2
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001733602
Rantings of an Amateur Chef 
I was amused with the Juniper berries. I will have to search these out on the internet. I have never seen, or heard of them. Good recipes are hard to come by. I frequent this blog many times.
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Those juniper berries are in the original recipe as optional but it is really worth it to have them. The German beef dish sauerbraten counts on the spice as well so if you get some the make sure you make that too!
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We have one special place that I can look for these. My son bakes frequently, and often goes to this store. We might go together to get the Juniper berries.
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MY SON CAN MAKE IT IF HE HAS A RECIPE. IT WOULD BE GREAT TO TRY ON THE PEOPLE I COOK FOR.
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The Spice House is a good source for the best Juniper berries and I am anxious to try this recipe with some of mine…thanks for sharing!
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I’m a Texan, and I come from a ranching family. This looks exquisite! I definitely will be trying this. We have a tree that we call cedar that has tiny blue berries. I’ve been told that it’s actually a juniper. I’m intrigued now with these berries! I’ll be doing some research, too.
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