Pepper Steaks with Wine Shallot Sauce

Pepper Steaks with Wine Shallot Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 4

    pepper steaks, 3/4 in. (2 cm) each

  • 2 Tbsp.
    (30 mL)


  • 6

    dry shallots, chopped

  • 8

    mushrooms, minced

  • 1/4 cup
    (60 mL)

    red wine

  • 1/2 cup
    (125 mL)

    b.b.q sauce

  • 1/4 cup
    (60 mL)

    35% cream

  • Salt and pepper to taste


Preheat the barbecue to medium.

Oil pepper steaks; grill 3 to 4 minutes per side.

In a frying pan, melt butter; add shallots and mushrooms.

Brown 1 minute; deglaze with wine.

Add B.B.Q. sauce, cream, salt and pepper.

Simmer 2 to 3 minutes.

Pour sauce on plates, add steaks with tomatoes, zucchinis and edible flowers.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007