Recipe by TOOLBELT DIVA
Steak is one of my favourite foods; Dijon mustard one of my favourite condiments and marinade ingredients; barbecuing is my all-time favourite summer cooking. The recipe is a super market hand-out, produced by the Ontario Milk Marketing Board for their "Real Cream" promotion.
Top Review by echo echo
I get my beef at a meat place nearby that sells beef from cattle that are fed food without additives and it always tastes so good. Unfortunately, my grill is not working right now, so I had to use the broiler in my oven, but the result was still heavenly. The mustard cream sauce is absolutely sinfully delicious and the steaks came out oh, so tender. Thanks for a great dining experience, Toolbelt, I can't wait to share this one!
- 4 sirloin strip steaks (6 or 8 oz each)
- 1 cup red wine
- 1 sprig fresh basil
- 1 sprig fresh oregano
- 1 cup 35% cream
- 2 teaspoons cornstarch
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Place steaks in shallow dish.
- Add wine and fresh sprigs herbs.
- Cover and marinate for at least 1 hour (refrigerate if marinating for longer time).
- Remove steaks from marinade and pat dry.
- On a preheated barbecue place steaks 6" (15 cm) away from heat source.
- Cook approximately 4 to 6 minutes per side for medium-rare steak.
- Meanwhile, sieve red wine; discard herbs.
- Pour wine into a small saucepan.
- Bring to a boil and reduce amount by half.
- Mix together cream and cornstarch until smooth.
- Pour into saucepan with Dijon mustard, chopped basil and oregano, salt and pepper.
- Bring to a boil and simmer about 1 minute, stirring continuously.
- Season to taste.
- Divide evenly, spoon over steaks and serve immediately.