Beef strip loins with Diane beer sauce

Beef strip loins with Diane beer sauce
  • Preparation 20 min
  • Cooking 25 min
  • Servings 2 à 3
  • Freezing I do not suggest

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?

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Beef strip loins with Diane beer sauce

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Ingredients

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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Our sommeliers suggest
G.D. Vajra Langhe Rosso 2020
Piemont, Italie
This organic Langhe (100% Nebbiolo) has vegetal notes of undergrowth after the rain, dried herbs and wild strawberries. With its freshness, supple tannins and well-balanced acidity, it's a perfect match for grilled red meats. See the product
Londinium, 4.3%
Emporium
An Ordinary Bitter red ale, Londinium offers notes of caramel and toasted malt, with a sweet body and low alcohol content. The beer's toasty notes will complement those of grilled meat. The meat, as it grills, will undergo the same Maillard reaction of caramelization of sugars as in the brewing stage of this beer. What's more, the meat's dry marinade will provide sotolon aromas that will be found in the beer's caramel aromas! It's all there! See the product
Beef strip loins with Diane beer sauce
Our sommeliers suggest
G.D. Vajra Langhe Rosso 2020
Piemont, Italie
This organic Langhe (100% Nebbiolo) has vegetal notes of undergrowth after the rain, dried herbs and wild strawberries. With its freshness, supple tannins and well-balanced acidity, it's a perfect match for grilled red meats. See the product
Londinium, 4.3%
Emporium
An Ordinary Bitter red ale, Londinium offers notes of caramel and toasted malt, with a sweet body and low alcohol content. The beer's toasty notes will complement those of grilled meat. The meat, as it grills, will undergo the same Maillard reaction of caramelization of sugars as in the brewing stage of this beer. What's more, the meat's dry marinade will provide sotolon aromas that will be found in the beer's caramel aromas! It's all there! See the product

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