0 Ratings
- 4 - 6 Servings +
2 lb PEI flank steak
salt
freshly ground black pepper
1.50 cup dry red wine
4 sprigs thyme
1 bay leaf
1 pkg pearl onions, peeled (227 g)
2 garlic cloves, smashed
1 tbsp olive oil
4 slices bacon, sliced into ½-inch pieces
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 pkg cremini mushrooms, sliced (227 g)
1 tbsp tomato paste
1 cup beef stock
1 loaf of crusty sourdough bread, cut into 1–inch thick slices
salted butter for bread
2 tbsp parsley, roughly chopped for garnish
Season flank steak generously with salt and pepper, place in a large resealable bag. Add the red wine, thyme, bay leaf, pearl onions and garlic cloves. Marinate for at least 1 hour at room temperature or preferably overnight, refrigerated.
Heat a large heavy pan over medium high heat. Remove steak from marinade, pat steak dry with paper towel. Strain marinade into a bowl, separate the liquid from the onions, discard the bay leaf and garlic cloves. Set aside. Once the pan is hot, add olive oil and sear steak for 3 - 4 minutes per side, or until medium rare. Transfer steak to a plate, cover with foil, set aside to rest.
Using the same pan over medium heat, add bacon, cook for 3 – 4 minutes or until crispy, remove from pan with a slotted spoon. Drain off bacon fat, leaving about a tablespoon left in the pan. Add unsalted butter and pearl onions, cook for 5 – 6 minutes, until onions start to soften and brown. Add mushrooms, cook for 3 – 4 minutes. Stir in tomato paste and flour, cook for 1 - 2 minutes. Add reserved red wine marinade, bring to a boil over high heat, then reduce heat to medium and let simmer until the liquid has been reduced by half, about 6 minutes. Add beef stock and let reduce until sauce thickens, 4 – 6 minutes.
While sauce is reducing, toast 4 slices of bread and spread with salted butter. Slice steak into thin strips.
Top toasted bread with sliced steak and pour over onion mushroom gravy. Sprinkle over chopped parsley.
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