Beef flank with blueberries sauce

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 4 beef flanks of 180 g (about 1/3 pound) each
  • 15 ml (1 tablespoon) of canola oil
  • 30 ml (2 tablespoons) of dry chopped shallots (French)
  • 60 ml (¼ cup) of maple syrup
  • 1 can of bordelaise sauce of 300 ml
  • Salt and pepper up to taste
  • 125 ml (½ cup) of blueberries
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  • Make few slices over each side of the flanks in the opposite directions of the fibers.
  • In a pan, heat oil at medium heat. Cook flanks for 2 to 3 minutes over each sides for a rare cooking. Then set in a plate and cover with aluminium paper.
  • In the same pan, cook shallots 1 minute.
  • Pour maple syrup and bring to a boil. Pour bordelaise sauce. Salt and pepper. Simmer 1 to 2 minutes at medium heat.
  • Add blueberries and heat 1 minute.
  • Set flanks into plates and coat with sauce.

Chef's notes