Beef Flank in Red Wine Sauce

Preparation

Red Wine Sauce

1. Finely mince the onions and set aside.
2. In a medium sauce pan, cook the brown sugar until it melts and caramelizes.
3. Add the onions and stir.
4. Add the red wine and bring to a boil.
5. Add the thyme and reduce the heat to a simmer. Continue to cook till the sauce is reduced by half.
6. Season with salt and pepper, to taste.
7. Remove from heat and keep warm until ready for assembly.

Redefine Beef Flank

1. Remove the defrosted Redefine Beef Flank from the package.
2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
3. Rub generously with oil.
4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
6. Season with flaky salt, crushed black pepper and olive oil.

Dish Assembly

1. Warm a serving plate.
2. Arrange the Redefine Beef Flank slices on the warmed plate.
3. Pour the wine sauce over the Redefine Beef Flank.
4. Serve.

Redefine Beef Flank in Red Wine Sauce brings elegance and depth to the table with a recipe that’s approachable enough for any cook. It’s a dish that feels elevated without being overly complicated, making it just as suited to a quiet night in as it is to dinner with guests. The slow reduction of red wine, combined with garlic, shallots and fresh thyme, creates a rich, aromatic sauce that pairs beautifully with the meaty texture of Redefine Flank. Slicing the flank against the grain ensures tenderness in every bite, while a final drizzle of olive oil and a sprinkle of salt and pepper let you season it to your taste. This dish offers a good source of plant-based protein and iron, all while delivering bold flavor and a beautifully plated finish. It’s a satisfying way to serve something special, and it’s guaranteed to impress.