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Boneless strip loin steak and garlic scampi in Provençale style tomato coulis https://www.metro.ca/userfiles/image/recipes/bifteck-contre-filet-langoustines-ail-coulis-tomates-4462.jpg PT05M PT08M PT13M
Cut the tomato in two. Sprinkle with salt and Provence herbs and sauté in olive oil. Add garlic and sweat. Add Cayenne pepper. In a mixing bowl, reduce the mixture to a purée. Adjust seasoning and keep hot. In the meantime, cook the steak and scampi following instructions on the packaging. Serve with the Provençale style tomato coulis.
1
1 italian tomato Salt and provence herbs, to taste 2 tsp. (10 mL) extra virgin olive oil 1 pinch (1 mL) garlic, chopped 1 pinch (1 mL) cayenne pepper 1 strip loin steak 4 scampis
Boneless strip loin steak and garlic scampi in Provençale style tomato coulis

Boneless strip loin steak and garlic scampi in Provençale style tomato coulis

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
1
serving
0:05
Preparation
0:08
COOKING
0:13
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    italian tomato
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  • Salt and provence herbs, to taste
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  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    Bertolli or Carapelli Olive Oil

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  • 1 pinch
    (1 mL)
    garlic, chopped
  • 1 pinch
    (1 mL)
    cayenne pepper
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  • 1
    strip loin steak
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    $9.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 22.02/kg

    Red grill Top Sirloin Medallions or Club Steak

    Red grill Top Sirloin Medallions or Club Steak

    $9.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 22.02/kg

    RED GRILL TOP SIRLOIN MEDALLIONS OR CLUB STEAK

    RED GRILL TOP SIRLOIN MEDALLIONS OR CLUB STEAK

    $9.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 22.02/kg

    RED GRILL TOP SIRLOIN MEDALLIONS OR CLUB STEAK

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    $9.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 22.02/kg

  • 4
    scampis
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Imprimer ma sélection

Preparation

Cut the tomato in two. Sprinkle with salt and Provence herbs and sauté in olive oil. Add garlic and sweat. Add Cayenne pepper.

In a mixing bowl, reduce the mixture to a purée. Adjust seasoning and keep hot. In the meantime, cook the steak and scampi following instructions on the packaging.

Serve with the Provençale style tomato coulis.

Source : Chef José Trottier

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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