Ingredients:

6 oz Veal Strip loin 160g
2 oz shallots, chopped 50g
butter
1 teaspoon black peppercorn, crushed 5ml
¼ cup balsamic vinegar 50ml
¾ cup thickened Veal Jus 200ml
2/3 cup Canadian Port Wine 150ml
3 oz fresh or frozen raspberries 100g
1 juice of one fresh lemon
1 teaspoon fresh chopped basil 5ml
1 oz raspberry jam 40g
lime juice
Tarragon

Instructions

Marinate the strip loin in olive oil, tarragon, basil, and lime juice for 30 minutes before cooking.Sear strip loin on hot broiler only long enough to brand the veal in a waffle or diamond pattern on both sides.Then move to a cooler part of the broiler to cook until done.Sauté shallots in butter until clear and soft.Add pepper, vinegar, port, juice, raspberries and jam.Simmer until reduced by ¼ .Crush berries with a whisk, add lemon juice and adjust seasonings.Stir in fresh basil and serve.

To Serve
Form a bed of sauce on the plate and set steak on sauce.Garnish with whole fresh raspberries.