Steaks in blueberry balsamic sauce

Ingredients for 3 servings:

• 6 tbsp olive oil
• 4 medium-sized beef steak(s)
• 250 g mushrooms
• 1 m.-sized onion(s)
• some mint
• 1 handful of parsley
• 200 g blueberries
• 4 tbsp maple syrup
• 200 ml water
• 125 ml balsamic vinegar, dark
• 2 tsp brown sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple dish, sophisticated in taste

Wash and sort the blueberries. Wash the mint and parsley (or just rosemary), pat them dry, and set some aside for garnish. Finely dice the onion. Clean and trim the mushrooms, quartering if necessary. Wash the beef steaks and pat them dry. Heat the oil in a pan and fry the steaks for 4-5 minutes, turning occasionally. Add the mushrooms for the last 2-3 minutes of cooking. Remove the steaks and mushrooms and set aside. Alternatively, season both with salt and pepper, keep warm in the oven at 100°C, and serve separately later. For the sauce, sauté the onion and herbs in the frying fat. Add 75g of blueberries and the maple syrup, and deglaze with water and vinegar. Return the mushrooms to the pan and simmer over high heat for about 8-10 minutes. Season the sauce with sugar to taste. Add the remaining blueberries and heat briefly. If desired, gently mash the blueberries in the pan until smaller. You can also grill the steaks. This way, you’ll have no or less liquid from the meat in the sauce. Here, you would start by sautéing the onions and herbs and add the mushrooms immediately afterward. This can be served with potatoes or bread.