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Grilled Beef Fillet Steaks In Merlot Marinade With Prune Jam

  • 4
Grilled Beef Fillet Steaks In Merlot Marinade With Prune Jam

Choose the best wine you can to marinate these steaks as the flavour of the wine will be headily strong once the steaks are cooked.


  • 4 beef fillets, 3cm thick
  • 1 cup Merlot
  • 4 cloves garlic, peeled and chopped
  • 4 juniper berries, crushed
  • 1 tsp peppercorns, crushed
  • 12 juicy prunes

Prune Jam

  • 1 small red onion, peeled and finely sliced or diced
  • 1 tablespoon each butter and oil
  • prunes from the marinade
  • ½ cup brown sugar
  • ½ cup Port
  • grated rind and juice one orange


  1. Tie the fillets with string to keep their shape if wished. Place in a resealable bag or lidded container and pour in the wine, add the garlic, juniper berries, peppercorns and prunes. Seal and refrigerate for 2-3 hours, turning to coat in the marinade if required. The steaks can be left overnight if wished.
  2. Cook the onion in the oil and butter in a frying pan over a low to moderate heat until softened and beginning to brown. Add the prunes from the marinade, brown sugar, Port, orange rind 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. Set aside.
  3. Remove the meat from the marinade and dry on paper towel. Heat a frying until very hot. Brush the steaks with oil and pan fry over a high heat allowing 3-4 minutes each side, depending on how well done you prefer your steak. Stand 2-3 minutes before serving over pan-fried polenta wedges and your favourite seasonal vegetables. Accompany each steak with a large spoonful of Prune Jam.

Cooks Tips

To know whether your steak is rare, medium or well-done, do the touch test by pressing your index finger in the centre of the steak – here’s show it works; Rare – very soft to touch Medium-rare – soft and springy to the touch Medium- firm and springy to the touch Well-done – very firm to the touch

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