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Flank Steak with Le Mamirolle and Blueberry Sauce https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-sauce-bleuets-mamirolle-4478.jpg PT20M PT20M PT40M
Preheat oven to 375°F (190°C). 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. To prepare sauce, 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 2 lb (900 g) flank steak 2 shallots, chopped 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 lb (115 g) cheese canadian le Mamirolle, diced 1/4 cup (60 mL) fresh blueberries or frozen blueberries, defrosted and drained Salt and freshly ground pepper to taste
Flank Steak with Le Mamirolle and Blueberry Sauce

Flank Steak with Le Mamirolle and Blueberry Sauce

Rate this recipe
3 Votes
4
Flank Steak with Le Mamirolle and Blueberry Sauce
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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  • 2 Tbsp.
    (30 mL)
    butter
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    SELECTED VARIETIES

  • 2 lb
    (900 g)
    flank steak
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    CUT FROM CANADA AAA GRADES 24.23/kg

    PLATINUM GRILL ANGUS TOP SIRLOIN MEDALLION OR CAP OFF STEAK

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    PLATINUM GRILL ANGUS CAP OFF RIB STEAK VALUE PACK CUT FROM CANADA AAA GRADES 30.84/kg

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  • 2
    shallots, chopped
  • 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 lb
    (115 g)
    cheese canadian le Mamirolle, diced
  • 1/4 cup
    (60 mL)
    fresh blueberries or frozen blueberries, defrosted and drained

  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C). 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.

To prepare sauce, 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 : Metro / Photo: Producteurs Laitier du Canada

Legal Notice

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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