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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.
    4
    3 26 5 1
    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
    26 Votes
    • Gluten-free
    • Lactose-free
    4
    servings
    0:20
    Preparation
    0:08
    COOKING
    8:28
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 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
    • 1 Tbsp.
      (15 mL)
      extra virgin olive oil
    • 1 Tbsp.
      (15 mL)
      butter
    • 2
      shallots, finely sliced
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    • 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

    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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