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.

Ingredients

• 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

Method

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