Preheat oven to 375°F (190°C).
In a large skillet, heat oil and butter over medium-high heat.
Brown flank steak 2 - 3 minutes per side.
Transfer meat to an ovenproof pan, salt and pepper generously and roast while preparing sauce.
In a skillet, heat oil over medium heat and cook shallot, stirring, until soft but not coloured. Add wine and bring to a boil to deglaze skillet. Add orange juice and zest and blueberries. Simmer until sauce has reduced a bit.
Spoon sauce over thinly sliced flank steak.
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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