500 ml balsamic vinegar
1 tablespoon honey
2 Juniper Berries
1 piece of cinnamon (or 1 teaspoon powdered cinnamon)
600 g beef filet
Coarse salt, to taste
Salt and pepper
Remove steak from the fridge at least one hour before cooking so meat is at room temperature.Heat the balsamic vinegar in a pan for 15-20 minutes along with honey, cloves, juniper berries and cinnamon. Then turn off the heat, filter and let cool – the longer it cools, the better effect of reduction.
Sear the meat with a pinch of coarse salt, 5 minutes per side. For cooking time, adjust according to the thickness of the meat and to personal taste. The best result is when the meat is pink inside, and not overcooked or dry. Allow the meat to cool and then slice. Place slices on a salad of mixed greens, cherry tomatoes, and fennel or on a bed of carrot cream.
Season with salt, pepper, oil and balsamic vinegar. Garnish meat with reduced balsamic sauce.