Season the steaks with pepper.
In a skillet on medium-high, heat butter and oil. Turn the heat up to high and cook steaks a few minutes per side for rare.
Remove and keep warm.
In the same skillet on medium, sweat but do not brown shallot. Add cheese.
Flambé with brandy, then add wine and demi-glace.
Simmer until reduced by half.
Stir in cream.
Ladle sauce into warm plates and centre strip loin steaks in the sauce.
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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