- 75g (5oz)
steaks (sirloin, rump or fillet)
- 1 tbsp
(15 ml) honey
- salt
and freshly ground pepper, for seasoning
- 1 tbsp
(15 ml) dark soy sauce
- oil for
frying
- juice
of one lemon
- 225g
(8oz) ‘Cape’ plums
- 15ml
(1 tbsp) olive oil
- 1 glass
red wine
- 5ml (1
tsp) grated root ginger
- 15ml
(1 tbsp) red wine vinegar
- 2 chopped
garlic cloves
- 2 tbsp
(30ml) redcurrant jelly
- 1 tbsp
(5ml) mustard
- 50g (2oz)
butter
|
- Mix all
marinade ingredients together.
- Season
the steaks and marinate for about one hour.
- Remove
and pat dry with kitchen paper.
- Heat
the oil in a frying pan and sauté the steaks on both sides,
until cooked according to taste. Remove from the pan and keep
warm.
- Prepare
the sauce by straining the marinade into the pan. Add the
red wine, vinegar and redcurrant jelly and quickly bring to
the boil. Simmer until the liquid has reduced by half.
- Stone
and quarter the plums. Add the sauce and sauté for 2-3 minutes.
- Add the
butter and stir until melted.
- Remove
from the heat. Stir in the mustard.
- To serve,
pour the plum sauce over the steaks
|
