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Tuesday, May 9, 2017

Flank Steak with Blueberry and Camembert Sauce

Course Main Dishes 
Prep. Time 5 mins 
Cooking Time 20 - 25 mins 
Yields 4 servings

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 lb 10 oz (750 g) flank steak
2 French shallots, chopped
1/2 tbsp (7 ml) flour
1/3 cup (80 ml) white wine
1 cup (250 ml) veal stock or
beef broth
1 sprig of fresh or dried thyme, to taste
1/4 cup (60 ml) fresh or frozen blueberries, thawed and drained
4 oz (120 g) Canadian Camembert, diced
Ground pepper, to taste

Preheat the oven to 375 °F (190 °C). In a large frying pan, heat the oil and melt the butter over medium-high heat. Sear the steaks by cooking them 4 to 5 minutes on each side until the meat is nicely browned. Transfer the meat into an ovenproof dish, salt and pepper generously, and continue cooking in the oven while you prepare the sauce (depending on the desired doneness).
Blueberry and Camembert Sauce:
Sauté the shallots in skillet. Sprinkle the flour over the shallots and continue cooking over medium heat until the flour becomes a golden color. Deglaze with the wine, add the stock and the thyme. Bring to a boil and simmer 10 min until the desired consistency is achieved.
Add the blueberries and camembert, and season to taste. Allow the cheese to melt and serve over the sliced flank steak (be sure to slice the meat against the grain) accompanied by tiny red potatoes and green beans.

Try this recipe with another Canadian cheese: Mozzarella, Gouda, Cheddar, Blue, or St-Paulin, etc.

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