Beef Tournedos With Juniper Berries

I was looking for a recipe for the filet mignon I got last week. I usually wrap them in bacon and season them with garlic, salt, worcestershire sauce, extra virgin olive oil and ground pepper. I wanted to try a new sauce, but didn't like mushroom or cream sauce either or anything complicated. I saw one online with juniper berries, gin, and balsamic vinegar. The ingredients are few and method of cooking is easy. Gin doesn't sound appealing so I used brandy. I liked this uncomplicated but very tasty sauce.

Beef Tournedos With Juniper Berries

1½ pounds small filet mignon, sliced into 1-inch thick pieces
2 tablespoons juniper berries, crushed
2 tablespoons brandy
2 tablespoons balsamic vinegar
½ cup beef broth
salt & ground pepper, to taste
oil for frying

• Secure beef with toothpicks to keep its round shape. (Optional, wrap each in half of a bacon rasher, then secure with toothpicks). In a small container, combine berries, brandy, vinegar and broth, set aside. In a heavy skillet, heat oil until nearly smoking. Season the sliced beef with salt and pepper, fry in hot oil, 3 minutes on each side. Transfer to a serving dish, set aside. (Don't forget to remove toothpicks before serving). Lower the heat to medium, add the broth mixture and let come to a boil, scraping the browned bits that are stuck at the bottom of the skillet. Cook for 2 minutes. Pour on top of the steaks. Best with croutons fried in olive oil or with thick fries, but since we're Filipinos I served them with steamed rice. I steamed some frozen quartered artichoke hearts to go with this simple dish.