Barbecued Steak Dijonnaise
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.
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INGREDIENTS
Nutrition- 4sirloin strip steaks (6 or 8 oz each)
- 1cup red wine
- 1sprig fresh basil
- 1sprig fresh oregano
Sauce
- 1cup 35% cream
- 2teaspoons cornstarch
- 2tablespoons Dijon mustard
- 1tablespoon finely chopped fresh basil
- 1tablespoon finely chopped oregano
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
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DIRECTIONS
- 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.
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