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Flank Steak with Red Wine Shallot Sauce https://www.metro.ca/userfiles/image/recipes/Bavette-boeuf-vin-rouge-echalotes-4682.jpg PT20M PT08M PT8H28M
Score the meat. Combine marinade ingredients, add meat and marinate for 8 to 10 hours. Preheat oven to 450°F (230°C). Remove meat from marinade and blot with paper towels. Slice across the grain into 4 pieces. Put pieces of meat on a rack on a baking sheet. Cook on the top rack of the oven for 8-10 minutes, depending on thickness. Remove meat from oven, tent with foil and let stand for a few minutes. Sauce In a skillet, cook shallots in oil and butter over medium heat for 2 -3 minutes. Deglaze skillet with red wine and reduce by half. Add broth and simmer for 5-8 minutes. If necessary, thicken sauce with cornstarch diluted in a little water. Serve steak topped with sauce.
4
1 lb (454 g) flank steak 7 Tbsp. (105 mL) red wine 1/4 cup (60 mL) extra virgin olive oil 1 bay leaf 2 tsp. (10 mL) coarse ground pepper 2 sprigs of fresh thyme 1 Tbsp. (15 mL) Dijon mustard
Flank Steak with Red Wine Shallot Sauce

Flank Steak with Red Wine Shallot Sauce

Rate this recipe
21 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
8:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    flank steak
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    Red Grill Boneless Blade Roast or Value Pack Steak

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    CUT FROM CANADA AA GRADES 8.80/kg

    FRESH HOMESTYLE STORE MADE MEATLOAF OR MEATBALLS

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    SELECTED VARIETIES 8.80/kg

  • 7 Tbsp.
    (105 mL)
    red wine
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    $8.99 ea.

    1 L SELECTED VARIETIES

  • 1
    bay leaf
  • 2 tsp.
    (10 mL)
    coarse ground pepper
  • 2
    sprigs of fresh thyme
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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    SELECTED SIZES SELECTED VARIETIES

  • sauce:

  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
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    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 2
    shallots, finely sliced
  • 1/3 cup
    (80 mL)
    red wine
  • 1/3 cup
    (80 mL)
    beef broth
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    480 - 540 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

Score the meat.

Combine marinade ingredients, add meat and marinate for 8 to 10 hours.

Preheat oven to 450°F (230°C).

Remove meat from marinade and blot with paper towels. Slice across the grain into 4 pieces.

Put pieces of meat on a rack on a baking sheet.

Cook on the top rack of the oven for 8-10 minutes, depending on thickness.

Remove meat from oven, tent with foil and let stand for a few minutes.

Sauce

In a skillet, cook shallots in oil and butter over medium heat for 2 -3 minutes.

Deglaze skillet with red wine and reduce by half.

Add broth and simmer for 5-8 minutes.

If necessary, thicken sauce with cornstarch diluted in a little water.

Serve steak topped with sauce.

Source : Chef Benoit Latulippe

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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