Beef Chuck Steak with Wendat Blend Recipe
Wendat Blend Beef Flat Iron Steak with Creamy Tarragon Sauce Recipe
Corine Ouellet
4
15 minutes
30 minutes
Discover beef flat iron steak, a delicious cut that also works beautifully with moose, venison or your favourite red meat. A recipe from Corine of Cuisine Épique.
Ingrédients / Ingredients
- 4 beef flat iron steaks, about 200 g each
- 2 tbsp butter
- 3 tbsp Wendat Blend
- ½ cup white wine
- 1 garlic clove, minced
- 2 sprigs fresh tarragon, chopped
- 1 tbsp Dijon mustard
- ¾ cup 35% cooking cream
- Wild Mushroom Salt, to taste
- Bacon & Pepper Mix, to taste
Instructions/ Directions
Coat the steaks with Wendat Blend and let rest at room temperature for at least 15 minutes.
Melt 1 tbsp butter in a hot skillet. Sear the steaks to your preferred doneness, about 5 minutes per side over medium-high heat depending on thickness.
Transfer the steaks to a plate and loosely tent with foil.
Add the remaining 1 tbsp butter to the same skillet. Sauté garlic for about 1 minute. Deglaze with white wine, scraping up the browned bits with a wooden spoon.
Add cream, tarragon and mustard. Season with a pinch each of Wild Mushroom Salt and Bacon & Pepper Mix.
Simmer over low heat for about 5 minutes.
Serve the steaks with the sauce, alongside potato wedges, fries or mashed potatoes and your choice of steamed vegetables such as broccoli, Brussels sprouts or beans.
Très bonne viande tendre et de très bon gout