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Beef Flap with Apricot Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-grilrouge-sauce-abricot-4680.jpg
PT10M
PT15M
PT25M
Preheat the oven to 375° F (190° C).Heat the oil and melt the butter on medium high in a large frying pan.Brown the meat, letting it cook 2 to 3 minutes on each side or until the meat is well coloured.Transfer the meat to an oven dish, salt and pepper generously and continue cooking while preparing the sauce.In the meantime, sautée the shallot in the same pan for about 1 min.Deglaze with vinegar. Add the nectar and beef bouillon.Bring to a boil and let simmer 5 to 7 minutes while mixing with a wooden spoon.Using a paring knife, cut the orange peel into strips, without removing the whitish part from the back of the peel.Place the orange peel and the oregano in the sauce and continue cooking 2 minutes.Remove the meat from the oven and set aside a few minutes. Slice it into thick strips.Serve immediately under a drizzle of sauce.
4
Académie Culinaire
4
7
5
4
2 Tbsp. (30 mL) canola oil
1 Tbsp. (15 mL) butter
2x14 oz (2x400 g) beef flap
Salt and pepper to taste
1 shallot, slivered
1/4 cup (60 mL) balsamic vinegar
3/4 cup (190 mL) apricot nectar
3/4 cup (190 ml) beef bouillon
1/2 orange
1 Tbsp. (15 mL) fresh oregano, chopped
Beef Flap with Apricot Sauce
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)canola oil
-
1 Tbsp.
(15 mL)butter
-
2x14 oz
(2x400 g)beef flap
-
Salt and pepper to taste
-
1
shallot, slivered
-
1/4 cup
(60 mL)balsamic vinegar
-
3/4 cup
(190 mL)apricot nectar
-
3/4 cup
(190 ml)beef bouillon
-
1/2
orange
-
1 Tbsp.
(15 mL)fresh oregano, chopped
Preparation
Preheat the oven to 375° F (190° C).
Heat the oil and melt the butter on medium high in a large frying pan.
Brown the meat, letting it cook 2 to 3 minutes on each side or until the meat is well coloured.
Transfer the meat to an oven dish, salt and pepper generously and continue cooking while preparing the sauce.
In the meantime, sautée the shallot in the same pan for about 1 min.
Deglaze with vinegar. Add the nectar and beef bouillon.
Bring to a boil and let simmer 5 to 7 minutes while mixing with a wooden spoon.
Using a paring knife, cut the orange peel into strips, without removing the whitish part from the back of the peel.
Place the orange peel and the oregano in the sauce and continue cooking 2 minutes.
Remove the meat from the oven and set aside a few minutes. Slice it into thick strips.
Serve immediately under a drizzle of sauce.
Source :
Académie Culinaire
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.
