Red Grill Rouge Flank Steak with Camembert and Blueberry Sauce

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	20 min
Total:	40 min

4
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Féd. producteurs de lait du Québec

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Recipe of : Red Grill Rouge Flank Steak with Camembert and Blueberry Sauce

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Recipe ingredients

30 mL (2 Tbsp.) olive oil Irresistibles*
30 mL (2 Tbsp.) butter*
750 g (1 2/3 lb) Red Grill Angus flap meat
2 shallots
7 mL (1/2 Tbsp.) flour*
85 mL (1/3 cup) white wine
250 mL (1 cup) veal stock or beef broth
1 sprig fresh thyme or a pinch dried thyme Irresistibles*
50 mL (1/4 cup) fresh blueberries or frozen blueberries, defrosted
125 g (1/4 lb) camembert
Salt to taste
Freshly ground pepper to taste

Preparation

Preheat oven to 190°C (375°F).
In a large frying pan over medium-high heat, heat oil and melt butter. Sear steaks for 2 to 3 minutes on each side or until browned.
Transfer meat to an ovenproof dish, salt and pepper generously, and continue cooking in oven (to desired doneness) while preparing sauce.
Meanwhile, cook shallots in the same frying pan.
Sprinkle flour over shallots and continue cooking over medium heat until flour becomes reddish brown.
Deglaze pan with wine, add stock and thyme. Bring to a boil and cook until thickened.
Add blueberries and cheese, season to taste.
Let cheese melt and spoon over sliced steak (be sure to slice meat against the grain). Serve with new potatoes and green beans.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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