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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.SauceIn 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.
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1 lb (454 g) flank steak marinade 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
23 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
8:28
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 lb
    (454 g)
    flank steak
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  • marinade
  • 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
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    FRENCH'S MUSTARD

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    $1.99 ea.

    400 ml SELECTED VARIETIES


  • sauce:

  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    shallots, finely sliced
  • 1/3 cup
    (80 mL)
    red wine
  • 1/3 cup
    (80 mL)
    beef broth
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

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