- 4 servings
- 0:10 Preparation
- 0:10 Cooking
- 0:20 Total Time
Sun-dried tomato butter: In a food processor, mix the dried tomatoes and butter. Do not over mix. Season. Place the seasoned butter on a large sheet of waxed paper. Fold and quickly form a 1.5-inch (3.5 cm) log. Seal tightly and refrigerate at least 2 hours.
Preheat BBQ to high temperature
In a salad bowl, mix together potatoes, olive oil, chicken broth concentrate, garlic and rosemary. Grill the potatoes on the barbecue, approximately 5 minutes per side. Keep warm.
Grill the steaks on the barbecue. When cooked, season to taste with salt and pepper.
Arrange on serving platter. Place a pat of sun-dried tomato butter on each steak. Ensure that the steaks are hot enough to melt the butter.
Garnish with the grilled new potatoes and your choice of vegetables.
Wine and meal pairing
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.
© Société des alcools du Québec, 2007
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