Willow Creek Directors Reserve EVOO
What you’ll do…
Prepare the sauce. Place all the ingredients except the plums in a saucepan, bring to the boil and simmer for 5 minutes. Cover and allow to stand to infuse for a short while.
Set the oven at 180C.
Cut the plums in half and remove the stones. Place cut side up in an ovenproof dish and strain over the sauce. Pour a little moskonfyt into each plum stone cavity. Bake in the preset oven for about 20 minutes until soft. Keep warm.
In a large frying pan big enough to hold all six steaks heat the olive oil and add the butter. Season the steaks well and on both side with the salt and pepper. Cook the steaks till they are brown on both sides, but not cooked through. Pour over some of the plum sauce and cook for a short while until the steaks are cooked through. Remove and keep warm. Pour the sauce into the pan, raise the heat and reduce until syrupy and sticky. Serve the steaks in a warmed dish with the plums and pour over the sauce.
Serves 6 as part of a three course meal.
Read more about Willow Creek Olive Oil of Origin – CLICK HERE