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Angus Rib Steaks Napped with Oyster Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/bifteck-cotes-sauce-pleurotes-6150.jpg PT15M PT20M PT35M
Mushrooms Preheat the oven to 400°F (200°C). In a frying pan, sear the mushrooms in the oil over medium heat for about 3 minutes. Sprinkle rosemary over the mushrooms. In an oven-proof dish, place the mushrooms and set aside. Heat a heavy-bottomed pan over medium-high heat until very hot, but not smoking. Coat the bottom with oil and butter. Sear the steaks until nicely browned, about 3 minutes per side. Place the steaks on the mushrooms. Broil uncovered in the oven for 5 to 7 minutes. Meanwhile, over medium-high, heat the frying pan used to cook the mushrooms. Pour in the wine and balsamic vinegar. Bring to a boil and deglaze the bottom of the pan. Add the broth and tomato paste; boil for about 5 minutes (or until the liquid becomes a little syrupy). Remove from the heat and whisk in the butter. Fold in the mushrooms. Place the steaks on dinner plates and nap with the oyster sauce.
4
4 rib steak 1 tsp. (5 mL) olive oil 1 tsp. (5 mL) butter
Angus Rib Steaks Napped with Oyster Mushroom Sauce

Angus Rib Steaks Napped with Oyster Mushroom Sauce

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    rib steak
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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

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    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTES, PINWHEELS OR STUFFED CUTLETS

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    $8.99 /lb

    CUT FROM CANADA AAA GRADES 19.82/kg

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

    PLATINUM GRILL ANGUS INSIDE ROUND BEEF BOURGUIGNON, STRIPS FOR STIR FRY OR ROULADEN

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    CUT FROM CANADA AAA GRADES 19.82/kg

  • 1 tsp.
    (5 mL)
    olive oil
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    750 ml

  • 1 tsp.
    (5 mL)
    butter
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  • 12 oz
    (375 g)
    oyster mushrooms cut into quarters
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

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    750 ml

  • 1 Tbsp.
    (15 mL)
    chopped fresh rosemary
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  • 1/4 cup
    (60 mL)
    red wine
  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    beef broth
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    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

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    IMAGINE SOUP OR BROTH

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  • 1 Tbsp.
    (15 mL)
    tomato paste
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  • 2 Tbsp.
    (30 mL)
    unsalted butter
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Imprimer ma sélection

Preparation

Mushrooms

Preheat the oven to 400°F (200°C).

In a frying pan, sear the mushrooms in the oil over medium heat for about 3 minutes.

Sprinkle rosemary over the mushrooms.

In an oven-proof dish, place the mushrooms and set aside.

Heat a heavy-bottomed pan over medium-high heat until very hot, but not smoking. Coat the bottom with oil and butter.

Sear the steaks until nicely browned, about 3 minutes per side.

Place the steaks on the mushrooms.

Broil uncovered in the oven for 5 to 7 minutes.

Meanwhile, over medium-high, heat the frying pan used to cook the mushrooms.

Pour in the wine and balsamic vinegar. Bring to a boil and deglaze the bottom of the pan. Add the broth and tomato paste; boil for about 5 minutes (or until the liquid becomes a little syrupy).

Remove from the heat and whisk in the butter. Fold in the mushrooms.

Place the steaks on dinner plates and nap with the oyster sauce.

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

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