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Flank Steak with Camembert and Blueberry Sauce https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-grilrouge-sauce-bleuets-camembert-4628.jpg PT20M PT20M PT40M
Preheat oven to 190°C (375°F). In a large frying pan over medium-high heat, heat oil and melt butter. Sear steaks for 2 to 3 minutes on each side or until browned. Transfer meat to an ovenproof dish, salt and pepper generously, and continue cooking in oven (to desired doneness) while preparing sauce. Meanwhile, cook shallots in the same frying pan. Sprinkle flour over shallots and continue cooking over medium heat until flour becomes reddish brown. Deglaze pan with wine, add stock and thyme. Bring to a boil and cook until thickened. Add blueberries and cheese, season to taste. Let cheese melt and spoon over sliced steak (be sure to slice meat against the grain). Serve with new potatoes and green beans.
4
2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 1 1/2 lb (680 g) RedGril Angus flap meat 2 shallots 1/2 Tbsp. (7 mL) flour 1/3 cup (80 mL) white wine 1 cup (250 mL) veal stock or beef broth 1 fresh thyme or a pinch dried thyme 1/4 cup (60 mL) fresh blueberries or frozen blueberries, defrosted 1/4 lb (115 g) camembert Salt to taste ground pepper to taste
Flank Steak with Camembert and Blueberry Sauce

Flank Steak with Camembert and Blueberry Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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    MASTRO EXTRA VIRGIN OLIVE OIL

    MASTRO EXTRA VIRGIN OLIVE OIL

    $5.88 ea.

    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
  • 1 1/2 lb
    (680 g)
    RedGril Angus flap meat
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    FRESH STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    FRESH STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    $5.99 /lb

    SELECTED VARIETIES 13.21/kg

    RED GRILL BEEF SHORT RIBS

    RED GRILL BEEF SHORT RIBS

    $6.99 /lb

    REGULAR OR MARINATED CUT FROM CANADA AA GRADES OR HIGHER

  • 2
    shallots
  • 1/2 Tbsp.
    (7 mL)
    flour
  • 1/3 cup
    (80 mL)
    white wine
  • 1 cup
    (250 mL)
    veal stock or beef broth
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    AURORA SEA SALT OR BOUILLON CUBES

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    66 g - 1 kg SELECTED VARIETIES

    KNORR BOUILLON CUBES

    KNORR BOUILLON CUBES

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1
    fresh thyme or a pinch dried thyme
  • 1/4 cup
    (60 mL)
    fresh blueberries or frozen blueberries, defrosted
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    Blueberries

    Blueberries

    $1.99 ea.

    170 g PRODUCT OF PERU, No. 1 GRADE Blackberries 170 g PRODUCT OF MEXICO

  • 1/4 lb
    (115 g)
    camembert

  • Salt to taste
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    66 g - 1 kg SELECTED VARIETIES


  • ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 190°C (375°F).

In a large frying pan over medium-high heat, heat oil and melt butter. Sear steaks for 2 to 3 minutes on each side or until browned.

Transfer meat to an ovenproof dish, salt and pepper generously, and continue cooking in oven (to desired doneness) while preparing sauce.

Meanwhile, cook shallots in the same frying pan.

Sprinkle flour over shallots and continue cooking over medium heat until flour becomes reddish brown.

Deglaze pan with wine, add stock and thyme. Bring to a boil and cook until thickened.

Add blueberries and cheese, season to taste.

Let cheese melt and spoon over sliced steak (be sure to slice meat against the grain). Serve with new potatoes and green beans.

Source : Dairy Farmers of Canada

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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