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.
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
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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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