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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
  • 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
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

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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