Press the juniper and lots of black
pepper onto the steaks. Heat the butter
in a frying pan until foaming, add the
plum quarters and the steaks. Cook to
your liking, turning halfway through.
Remove and keep warm.
Tip the chopped plum and garlic into
the pan juices and cook, stirring, until
softened. Pour in the sloe gin, allow to
sizzle, then add the hot stock. When the
plums are really soft, press the mixture
through a sieve to remove the skins. Try to
get as much pulp through as you can, as
this will add flavour and body to the sauce.
If it's too thick, add a dash of boiling water.
Put the steaks on warmed plates, top
with the plum quarters and spoon round
some sauce. Scatter over the thyme and
a little black pepper. Serve with Fennel
Dauphinoise (see 'Goes well with', right) and wilted spinach.