Flank Steak with Camembert and Blueberry Sauce

Flank Steak with Camembert and Blueberry Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)


  • 1 1/2 lb
    (680 g)

    RedGril Angus flap meat

  • 2


  • 1/2 Tbsp.
    (7 mL)


  • 1/3 cup
    (80 mL)

    white wine

  • 1 cup
    (250 mL)

    veal stock or beef broth

  • 1

    fresh thyme or a pinch dried thyme

  • 1/4 cup
    (60 mL)

    fresh blueberries or frozen blueberries, defrosted

  • 1/4 lb
    (115 g)


  • Salt to taste

  • ground pepper to taste


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.

Source: Dairy Farmers of Canada

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.

Discover your taste profile!

© Société des alcools du Québec, 2007