Beef strip loins with Diane beer sauce

Name: Beef strip loins with Diane beer sauce
Prep time: 20 min
Cook time: 25 min
Yield: 2 à 3
Cuisine: Québécoise
Ingredients: 2 beef strip loin, 1.5″ thick; Olive oil; Club House Lemon & Herbs Spice; 3 tbsp. butter; 227 g cremini mushrooms, thinly sliced; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup IPA beer of your choice; 1/2 cup beef broth; Leaves of one rosemary sprig, finely chopped; 1/2 cup 15% country-style cream; 2 tsp. Dijon mustard; 1 tsp. balsamic vinegar; 1 tbsp. finely chopped fresh parsley; Fresh chives, finely chopped

Preparation 20 min
Cooking 25 min
Servings 2 à 3
Freezing I do not suggest

In collaboration with Renard la boucherie en ligne, I present a recipe perfect for celebrating summer and BBQ season. These beef strip loins with beer Diane sauce are perfectly juicy, and the sauce is just as exquisite. Ready to grill like a pro? For the best vacuum-packed and frozen meat, visit viandeenligne.com! Shipping is free on orders over $200, and add promo code LCDG10 for 10% off!

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Ingredients

2 beef strip loin, 1.5″ thick
Olive oil
Club House Lemon & Herbs Spice

Sauce

3 tbsp. butter
227 g cremini mushrooms, thinly sliced
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 cup IPA beer of your choice
1/2 cup beef broth
Leaves of one rosemary sprig, finely chopped
1/2 cup 15% country-style cream
2 tsp. Dijon mustard
1 tsp. balsamic vinegar
1 tbsp. finely chopped fresh parsley
Fresh chives, finely chopped

Preparation

Take the meat out of the fridge 30 minutes before cooking. Place on a plate, drizzle with olive oil and massage to coat both sides. Sprinkle generously with lemon-herb spice and massage to coat well. Set aside.
In a skillet over high heat, melt butter, add mushrooms and season with salt and pepper. Cook for 7 to 8 minutes, not stirring too often, as you want the mushrooms to take on color!
Add the shallot, garlic and a thin drizzle of olive oil and toss. Cook, stirring, for 2 to 3 minutes.
Add the beer, beef stock and rosemary, then stir. Bring to the boil and cook for 3 to 4 minutes, reducing slightly.
Add the cream, mustard and balsamic, then season with salt and pepper. Reduce heat to medium-high and cook, stirring, for 2 minutes. Add parsley just before serving. Cover and keep warm.
Preheat the BBQ to maximum power and oil the grates.
Place the meat on the heat and cook for 2 minutes. Rotate by 45 degrees and continue cooking for 2 minutes. Turn over and repeat: cook for 2 minutes, rotate and cook for 2 minutes. At this point, the meat should be medium-rare. Place the meat on a plate, cover tightly with aluminum foil and let rest for 5 minutes.
Put a little sauce on the bottom of a serving plate, spotting it all over. Slice steaks, place on plate and drizzle lightly with sauce, to taste. Garnish with fleur de sel and chives!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!