Experimenting

I haven't posted a recipe for a long time. This one was inspired by my better half.

When we went to the Slunce ve Skle festival we didn't go back home empty handed. We brought with us some bottles and a couple of treats, a jar of škvarková pomazánka (a spread made with pork drippings, mustard and spice) that was simply delicious and great for breakfast, and a jar of dark lager marmelade.

The latter would become the magic ingredient in the following recipe.
Ingredients (for two):

3 por steaks tenderised (just in case soneone wants to have seconds)
250cl of pale bitter lager
Curry powder
2 or 3 rosemary springs
some sage leaves
some fresh mint leaves
2 tablespoons of dark lager marmelade
salt, pepper, sunflower oil.
Finely chop herbs and put them in a bowl with the curry and the pepper. Add about half of the beer and mix. Put previously salted steaks in the marinade and let them stay for 60 to 90 minutes at room temperature.
In a very hot pan with some oil put steaks and fry them until golden. In the meantime add the rest of the beer to the marinade and mix. Lower heat to medium/low and add marinade.

Cover the pan and let everything cook for 20 to 30 minutes, flipping the steaks somewhere in the middle.

Uncover the pan, take out steaks and put heat to maximum. Let the sauce reduce for about five minutes, add marmelade and mix.Put the steaks back in, cook for a minute, turn heat off, cover and let stay for a couple of minutes before serving.We ate the steaks with roasted potatoes (in duck lard). I thought about frying apple slices in butter and paprika, but I was too lazy to do it. It could have been nice, though.

Everything was washed down with Bernard Jantár. I chose it because this amber lager has mild, but firm, taste. Starts with caramel notes and ends in a pretty bitter finish that isn't too long. It left the whole stage for this dish of such contransting flavours. I think an EPA, or something similar, would have worked just fine, too.
PS: I don't think you can find dark lager marmelade (I would love to know how to make it, I should look for a recipe), so I thought about some substitutes. I believe that some quince por plum jelly, or even a real orange marmelade, could achive, if not similar, pretty interesting results, provided they aren't too sugary.

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