Beef Sirloin Steak Provençale

Beef Sirloin Steak Provençale
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 4x 5 to 6 oz
    (4x 150 to 180 g)

    beef sirloin steaks

  • 2

    shallots, finely chopped

  • 1/3 cup
    (80 mL)

    15% m.f. or 35% m.f. heavy cream

  • 1 tsp.
    (5 mL)

    dried thyme or rosemary

  • 1/3 cup
    (80 mL)

    chopped walnuts

  • 1 cup
    (250 mL)

    pitted black olives

  • To taste, Salt and pepper

  • sauce:

  • 2 Tbsp.
    (30 mL)

    butter

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    grated roquefort cheese

  • 1 tsp.
    (5 mL)

    paprika

Preparation

Preheat the barbecue to medium.

In a bowl, combine basting sauce ingredients.

Brush each steak with sauce and cook 3 to 5 minutes on each side, depending on the thickness.

In a frying pan, cook shallots in butter/oil 1 to 2 minutes without browning.

Add cream and simmer 2 minutes.

Add thyme, walnuts, olives and seasoning.

Pour sauce on each plate and top with steaks.

Source: Metro

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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