Beef Tournedos with Gin & Juniper Sauce

January/February 1993

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Searing the steaks in a very hot, dry pan ensures succulent meat.

Beef Tournedos with Gin & Juniper Sauce

Makes: 2 servings

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  • 1/2 cup reduced-sodium beef broth
  • 2 tablespoons gin
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons juniper berries, crushed
  • 2 4-ounce beef tenderloin steaks, trimmed
  • 1 teaspoon canola oil
  • 1/2 teaspoon coarsely ground pepper
  • Salt


  1. Combine broth, gin, vinegar and juniper berries in a measuring cup. Set aside.
  2. Brush or rub steaks with oil. Press pepper onto the steaks and season with salt. Heat a medium cast-iron or heavy skillet over high heat until nearly smoking. Place steaks in the heated pan and cook until browned on the outside but still pink inside, 2 to 3 minutes per side. Transfer steaks to a plate and keep warm.
  3. Add the reserved broth mixture to the pan and cook over medium heat, stirring to scrape up any brown bits on the bottom of the pan, until reduced slightly, 1 to 2 minutes. Place the steaks on individual plates and spoon the sauce over.

Tips & Notes

  • To crush juniper berries: Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.


Per serving: 312 calories; 11 g fat (4 g sat, 4 g mono); 90 mg cholesterol; 8 g carbohydrates; 34 g protein; 0 g fiber; 247 mg sodium; 463 mg potassium.

Nutrition Bonus: Selenium (53% daily value), Zinc (40% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 4 1/2 lean meat

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Recipe Categories

Valentine's Day
Type of Dish
Main dish, meat
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

January/February 1993
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