Instructions: Crush the spices with the garlic using a blender or pestle and mortar. Rub mixture liberally over fillets, coating thickly. Leave on one or two hours.

Heat one tablespoon oil and butter in pan until foam subsides. Add fillets and sear on all sides. Transfer to baking dish and cook quickly in a hot oven (440 degrees) for 8 to 12 minutes for rare; slightly longer for medium-rare. Finger test. Remove from baking dish and allow meat to set by standing a a warm place for 15 to 30 minutes. Slice diagonally, fan on serving plate and serve with chosen sauce.

Make sauce by boiling stock, wine and red currant jelly together until reduced by one-third and mixture is thick. Enrich by whisking in butter cubes, a few at a time. Add two to three teaspoons of Balsamic vinegar to taste.

This recipe yields 2 servings

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