Procedure:
For best results you need to cook the meat at room temperature, so remove it from the refrigerator at least an hour before cooking. We begin preparing for the reduction: take the balsamic vinegar, pour it into a pan and heated over low heat, then add the cloves, juniper berries and two cinnamon sticks.
Continue cooking until the sauce has reduced its volume by half or more. When the reduction is ready, filter it through a sieve and set aside.
Now prepare the cut: you heat very well with a grill pan over high heat two tablespoons of extra virgin olive oil and then laid the meat, grilled for maximum 2-3 minutes per side because it remains a pinkish inside, finally salted and pepper on each side.
Once ready the meat, pour over the balsamic vinegar and enjoy!