Beef Flank with Thyme and Pink Peppercorns

Beef Flank with Thyme and Pink Peppercorns
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2

    flank steak

  • 2 Tbsp.
    (30 mL)

    chopped fresh thyme

  • 1/2 Tbsp.
    (22 mL)

    pink peppercorns, crushed

  • 1 Tbsp.
    (15 mL)

    organic colza oil

  • 2 tsp.
    (10 mL)


  • 1/3 cup
    (80 mL)

    red wine

  • 1/2 cup
    (125 mL)

    sirloin beef

  • Salt to taste


Preheat the oven to 200°C (400°F).

On a plate, place the meat and baste with the mustard on all sides.

Mix the thyme with the pink peppercorns and sprinkle 3/4 of the mix on all sides of the meat. Set aside the remaining mix for later use.

In a large frying pan, heat the oil and butter over medium-high heat.

Sear the meat on all sides and then place in an oven-proof dish.

Sprinkle the remaining thyme and peppercorn mix on the meat, add salt and place in the oven for about 6 to 7 minutes or until cooked as desired.

Meanwhile, use the same frying pan, place it over medium heat and when the bottom of the pan starts crackling gently, add the wine and reduce by half while stirring and scraping any bits on the bottom of the pan. Add the broth and allow to reduce for 2 to 3 minutes.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007