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Steak and Fries with Mushroom Red-Wine Sauce https://www.metro.ca/userfiles/image/recipes/Steak-frites-avec-sauce-vin-rouge-champignons-6041.jpg PT10M PT25M PT35M
Remove the steak from the fridge 30 minutes before cooking and set aside at room temperature.Just before cooking, brush olive oil on both sides of the steak, and sprinkle generously with the salt and coarsely ground pepper.Heat a cast iron pan on medium-high just until it's very hot.Sear the steak about 5 minutes per side to obtain a nice crust and a delicious caramelized taste.When cooked to the desired degree of doneness (medium-rare is ideal), remove from the pan and set aside.Lower the heat to medium and in the still-warm pan, add the olive oil, onion, assorted mushrooms, salt and pepper, and stir.As soon as the onion and mushrooms start softening, add the wine or stock and raise the temperature so the liquid evaporates.When the liquid has reduced by half, remove the pan from the heat, add the fine herbs and butter, and stir to melt the butter.Pour the mushroom sauce over the steak and serve with oven-baked fries or a salad.
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top sirloin steak 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter coarse sea salt or fine salt to taste coarsely ground black pepper to taste 2 cups (500 mL) finely sliced assorted mushrooms: button mushrooms, portabellas, shiitakes, oyster mushrooms 1 red onion, sliced into thin rounds 1 Tbsp. (15 mL) fresh thyme or tarragon leaves, as desired 1/2 cup (125 mL) red wine or beef stock
Steak and Fries with Mushroom Red-Wine Sauce

Steak and Fries with Mushroom Red-Wine Sauce

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  • Gluten-free
1
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • top sirloin steak
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    PLATINUM GRILL ANGUS INSIDE ROUND STRIPS FOR STIR FRY

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    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTE, PINWHEELS OR STUFFED CUTLETS

    PLATINUM GRILL ANGUS INSIDE ROUND LONDON BROIL, ALOUETTE, PINWHEELS OR STUFFED CUTLETS

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    CUT FROM CANADA AAA GRADE 15.41/kg


  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    butter
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  • coarse sea salt or fine salt to taste

  • coarsely ground black pepper to taste
  • 2 cups
    (500 mL)
    finely sliced assorted mushrooms: button mushrooms, portabellas, shiitakes, oyster mushrooms
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    red onion, sliced into thin rounds
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  • 1 Tbsp.
    (15 mL)
    fresh thyme or tarragon leaves, as desired
  • 1/2 cup
    (125 mL)
    red wine or beef stock
Imprimer ma sélection

Preparation

Remove the steak from the fridge 30 minutes before cooking and set aside at room temperature.

Just before cooking, brush olive oil on both sides of the steak, and sprinkle generously with the salt and coarsely ground pepper.

Heat a cast iron pan on medium-high just until it's very hot.

Sear the steak about 5 minutes per side to obtain a nice crust and a delicious caramelized taste.

When cooked to the desired degree of doneness (medium-rare is ideal), remove from the pan and set aside.

Lower the heat to medium and in the still-warm pan, add the olive oil, onion, assorted mushrooms, salt and pepper, and stir.

As soon as the onion and mushrooms start softening, add the wine or stock and raise the temperature so the liquid evaporates.

When the liquid has reduced by half, remove the pan from the heat, add the fine herbs and butter, and stir to melt the butter.

Pour the mushroom sauce over the steak and serve with oven-baked fries or a salad.

Source : Metro

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.

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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