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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.
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provençale style tomato coulis 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 striploin 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

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Ingredients

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  • provençale style tomato coulis
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    AURORA BOULLION, DICED TOMATOES OR SEA SALT

    AURORA BOULLION, DICED TOMATOES OR SEA SALT

    $0.99 ea.

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    UNICO TOMATOES

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    4 for $5.00

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  • 1
    italian tomato
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    CHERTO CHERRY TOMAT0ES

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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO



  • Salt and provence herbs, to taste
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 1 pinch
    (1 mL)
    garlic, chopped
  • 1 pinch
    (1 mL)
    cayenne pepper
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    SIMPLY ORGANIC SPICES

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  • 1
    striploin steak
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    PLATINUM GRILL ANGUS STRIP LOIN STEAK

    PLATINUM GRILL ANGUS STRIP LOIN STEAK

    $13.99 /lb

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    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

    $7.99 /lb

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    PLATINUM GRILL ANGUS STRIP LOIN STEAK

    PLATINUM GRILL ANGUS STRIP LOIN STEAK

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    FAST FRY, CUT FROM CANADA AAA GRADE 33.05/kg


    RED GRILL BONELESS INSIDE BLADE ROAST OR VALUE PACK STEAK

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  • 4
    scampis
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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

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