Preheat the oven to 200°C (400°F).
On a plate, place the meat and baste with the mustard on all sides.
Mix the thyme with the pink peppercorns and sprinkle 3/4 of the mix on all sides of the meat. Set aside the remaining mix for later use.
In a large frying pan, heat the oil and butter over medium-high heat.
Sear the meat on all sides and then place in an oven-proof dish.
Sprinkle the remaining thyme and peppercorn mix on the meat, add salt and place in the oven for about 6 to 7 minutes or until cooked as desired.
Meanwhile, use the same frying pan, place it over medium heat and when the bottom of the pan starts crackling gently, add the wine and reduce by half while stirring and scraping any bits on the bottom of the pan. Add the broth and allow to reduce for 2 to 3 minutes.
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
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.