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Flank Steak with Red Wine Shallot Sauce
2013-08-06
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
Chef Benoit Latulippe
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
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
8:28
TOTAL TIME
Ingredients
-
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
-
1/3 cup
(80 mL)red wine
-
1/3 cup
(80 mL)beef broth
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.
