RedGrill Angus Beef Wing with Port Sauce and Baby Potato-Bok Choy Stir-fry
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Académie Culinaire |
Recipe ingredients
- Baby Potato-Bok Choy Stir-fry
- 4 baby bok choy, cut in two lengthways
- 8 red baby potatoes
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- Salt and pepper to taste
- Biftecks
- 4 RedGrill Angus Beef Wing
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- Port Sauce
- 1 cup (250 mL) port or brandy, cognac, Madeira or sherry
- 1 red pearl onion, minced
- 1 cup (250 mL) demi-glace
Preparation
Stir-fry
Cook potatoes in a pot of boiling salted water until tender. Drain.
Heat oil in a skillet or wok over high heat.
Sauté whole potatoes for a few minutes, add bok choy and cook another 3 minutes or so.
Season to taste and keep warm.
Beef Wing
Heat oil in a skillet over high heat.
Cook steaks 3 – 4 minutes per side or to desired degree of doneness.
Port Sauce
In a pan over medium-low heat, sweat the onion until glassy but not browned.
Add port and reduce by two-thirds.
Stir in demi-glace and reduce until sauce coats the back of a spoon.
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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