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A Weekday Menu Recipe



Steak with Balsamic Prune Sauce   HT MC 20mins

Serves 4    Hot  Beef  Fruit Main Course  Gluten Wheat Dairy Free Eggless

4 Beef Steaks, e.g. Rump, Sirloin, Tenderloin
1 teasp coarsely ground Black Pepper
175g/6oz Ready to eat Prunes
180ml/6fl.oz. Fresh Beef Stock
8 Spring Onions, finely chopped Green and White parts separated
90ml/3fl.oz. Balsamic Vinegar
1 heaped teasp Cornflour



1. Preheat the grill to hot. Season the steaks with pepper the grill for 3 - 8 minutes per side depending on how well done you like your meat.

2. Meanwhile, place the prunes, half the beef stock, the white parts of the onions and the balsamic vinegar in a small saucepan, bring to the boil then reduce heat and simmer for 5 minutes.

3. Meanwhile, in a small bowl, mix the cornflour with a little water to form a thin paste then add the remaining beef stock and mix well.

4. Add the cornflour mixture to the saucepan containing the prune mixture and cook for a few minutes, stirring constantly, until thickened. Taste and season with salt if necessary.

5. To serve transfer the steaks to a serving platter, spoon sauce over steaks and sprinkle with the green parts of the spring onions.


Serving suggestions: 

Accompaniments:         Grilled Mushrooms,  Salad,   Portuguese Fried Potatoes

Dessert:                             Apricot Cream




More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations 




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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