Blackberry Wine Beef

800 g thin beef steaks
1 bundle of chives
1 bundle of basil
1 bundle of parsley
200 ml blackberry wine
juice of 1/2 of a lemon
100 ml olive oil
ground black pepper
salt

Cut beef steaks int ribbons. Transfer them into a bowl, and marinate for a half an hour. In the meantime, pure herbs with olive oil, lemon juice, salt and pepper.

Strain the meat and reserve the wine for the sauce. Grill the meat. Leave it covered. Transfer wine and herb puree into a frying pan, and cook on low heat until it boils. Pour over the meat and let it rest for 30 minutes.

Note: I am sending this to Ulrike from Küchenlatein for this week’s Weekend Herb Blogging, created by Kalyn from Kalyn’s Kitchen. Recipe adapted from Sale & Pepe, July-August 2008 issue.