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Beef Flap with Apricot Sauce https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-grilrouge-sauce-abricot-4680.jpg PT10M PT15M PT25M
Preheat the oven to 375° F (190° C). Heat the oil and melt the butter on medium high in a large frying pan. Brown the meat, letting it cook 2 to 3 minutes on each side or until the meat is well coloured. Transfer the meat to an oven dish, salt and pepper generously and continue cooking while preparing the sauce. In the meantime, sautée the shallot in the same pan for about 1 min. Deglaze with vinegar. Add the nectar and beef bouillon. Bring to a boil and let simmer 5 to 7 minutes while mixing with a wooden spoon. Using a paring knife, cut the orange peel into strips, without removing the whitish part from the back of the peel. Place the orange peel and the oregano in the sauce and continue cooking 2 minutes. Remove the meat from the oven and set aside a few minutes. Slice it into thick strips. Serve immediately under a drizzle of sauce.
4
2 Tbsp. (30 mL) canola oil 1 Tbsp. (15 mL) butter 2x14 oz (2x400 g) beef flap 1 shallot, slivered 1/4 cup (60 mL) balsamic vinegar 3/4 cup (190 mL) apricot nectar 3/4 cup (190 ml) beef bouillon 1/2 orange 1 Tbsp. (15 mL) fresh oregano, chopped
Beef Flap with Apricot Sauce

Beef Flap with Apricot Sauce

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 2x14 oz
    (2x400 g)
    beef flap

  • Salt and pepper to taste
  • 1
    shallot, slivered
  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 3/4 cup
    (190 mL)
    apricot nectar
  • 3/4 cup
    (190 ml)
    beef bouillon
  • 1/2
    orange
  • 1 Tbsp.
    (15 mL)
    fresh oregano, chopped
Imprimer ma sélection

Preparation

Preheat the oven to 375° F (190° C).

Heat the oil and melt the butter on medium high in a large frying pan.

Brown the meat, letting it cook 2 to 3 minutes on each side or until the meat is well coloured.

Transfer the meat to an oven dish, salt and pepper generously and continue cooking while preparing the sauce.

In the meantime, sautée the shallot in the same pan for about 1 min.

Deglaze with vinegar. Add the nectar and beef bouillon.

Bring to a boil and let simmer 5 to 7 minutes while mixing with a wooden spoon.

Using a paring knife, cut the orange peel into strips, without removing the whitish part from the back of the peel.

Place the orange peel and the oregano in the sauce and continue cooking 2 minutes.

Remove the meat from the oven and set aside a few minutes. Slice it into thick strips.

Serve immediately under a drizzle of sauce.

Source : Académie Culinaire

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

Legal Notice

Gluten-free recipes

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.

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