Current flyer Quality Foods - Valid from 21.11 to 27.11 - Page nb 1

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beef oven oil steak fresh olive light ground butter pepper

STRIP LOIN STEAKS WITH ooo fer art RICH BROWN BUTTER SAUCE Tender Angus steaks seared, plated and enhanced with a sauce rich with brown butter, garlic, stock and other flavourful things. Ingredients Method 2 strip loin steaks 1. Preheat oven to 200 F. Pat steaks dry with paper towel; season with salt and Salt and freshly ground pepper, to taste pepper. Place oil in a large, heavy skillet set over medium-high heat. When oil 2 tsp olive oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing 2 tbsp soft butter about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set a steak on 1/2 tsp minced garlic each of two dinner plates and keep warm in the oven while you make the sauce. 1/4 to 1/2 tsp minced fresh rosemary or thyme, or a pinch of either dried 1/2 cup beef stock Splashes Worcestershire sauce and Tabasco 2. To make sauce, drain any excess oil from the skillet and set over medium heat. Add the butter to the skillet, and when it's melted, mix in the garlic and rosemary (or thyme). Cook until the butter turns a light nut-brown colour, and then add the beef stock, Worcestershire sauce and Tabasco. Bring to a simmer and reduce sauce until very lightly thickened. Spoon sauce over the steaks and serve.