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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the steaks in the wine, garlic, juniper berries, parsley sprig, pepper and prunes. Refrigerate for 2-3 hours. | 2. Remove the meat from the marinade and dry on a paper towel. Heat a frying pan until very hot. Brush the steaks with oil and pan-fry over a high heat, allowing 2-3 minutes each side, depending on how well done you prefer your steak. | 3. Allow the meat to stand for 1-2 minutes before serving over pan-fried mushrooms with the Prune Jam and garnishing with fresh herbs. Serve with your favourite vegetables or salad. | 4. For the Prune Jam, cook the onion in the butter and oil in a frying pan until softened and beginning to brown. Add the prunes from the marinade, brown sugar, port, orange zest and juice and cook over a low heat, stirring occasionally, for about 10 minutes until the mixture is thick and jam-like. Crush the prunes with a wooden spoon during cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	4			279.9333	0.0	22.2247	20.5813
merlot	1	cup		-	-	-	-
garlic clove	4		peeled chopped	-	-	-	-
juniper berry	4		crushed	-	-	-	-
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
black pepper			ground	-	-	-	-
prune	8			1965.6	520.4159999999999	16.2864	3.7439999999999998
red onion	1		peeled sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
port wine	1/2	cup		-	-	-	-
orange	1			1.7625	0.4406	0.0352	0.0045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.