Blueberry Steak Sauce
|Steaks||24 Ounce, trimmed (Like Fillet, Sirloin, 185 Gram, 6 Ounce Each Approximately)|
|Butter||2 Ounce (60 Gram)|
|Dry vermouth/Red wine||8 Tablespoon|
|Blueberry vinegar||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Double cream||4 Tablespoon|
Mix the vermouth or wine and vinegar and add squeezed garlic to taste.
Reduce this in a small pan over high heat to half the original volume.
Stir in the cream and reduce again.
(Meanwhile, if the sauce is to accompany steak, cook the steaks in a little of the butter for 2-5 minutes on each side, depending on how you like them.
When they are cooked, remove from the pan and keep them warm.) Add the sauce to the pan and mix with the cooking juices.
Reduce the heat and add the remaining butter, in small pieces, whisking with a fork.
Season with salt and pepper and serve the sauce beside or under the steak, scattered with a few blueberries.