Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
20 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
  • 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
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE UP TO 50¢
    LACTANTIA FLAVOURED BUTTER STICKS

    LACTANTIA FLAVOURED BUTTER STICKS

    $1.99 ea.

    125 g. SELECTED VARIETIES

  • 2
    shallots, finely sliced
  • 1/3 cup
    (80 mL)
    red wine
  • 1/3 cup
    (80 mL)
    beef broth
    You might like:

    Flyer Deal  (1)
    SAVE $2.98 ON 2
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    2 for $7.00

    500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.

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.

Error

Sorry, an error has occurred. Please refresh the page.