2 servings (serving size: 1 steak and about 2 tablespoons sauce)
1/4 cup fat-free beef broth
2 tablespoons dry red wine
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1 large garlic clove, minced
1 teaspoon crushed juniper berries (optional)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 (4-ounce) beef tenderloin steaks (3/4 to 1 inch thick)
How to Make It
Combine first 5 ingredients and juniper berries, if desired. Set aside.
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.
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.