Beef strip loins with Diane beer sauce

Renard Boucherie en ligne
In collaboration
with Renard Boucherie en ligne
  • Preparation 20 min
  • Cooking 25 min
  • Servings 2 à 3
  • Freezing I do not suggest

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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

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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!