A delicious recipe from www.bordbia.ie Ingredients
Six fillet or sirloin steaks; 25g butter.
Marinade: two tablespoons of soft brown sugar, two tablespoons of dark soy sauce; juice of one lemon; one clove of garlic, finely chopped; one teaspoon of fresh root ginger, finely chopped; one tablespoon of olive oil; and salt and black pepper.
To make the plum sauce use 125ml of red wine; three tablespoons of redcurrant jelly; one teaspoon of mustard; and 225g plums, halved and stoned.
Place the steaks in a shallow dish. Mix the marinade ingredients together and pour over the steaks. Leave to marinate, turning the meat occasionally.
Melt the butter in a large frying pan. Lift the steaks from the marinade (reserve the marinade for the sauce ), add the steaks to the pan and cook for three to six minutes on each side, depending on how you like them cooked. Remove from the pan and keep warm.
Over a high heat add the wine to the juices left in the pan, gathering up any sediment. Strain the marinade and add to the pan, together with the redcurrant jelly and mustard and stir. Add the plums and heat through. Pour a little sauce onto each plate and lay the steak on top.