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    Mustard Basted Steak with Sage Onion Compote

    September 12, 2020

    Mustard Basted Steak
    Mustard Basted Steak with Sage Onion Compote
    Print Recipe

    Ingredients
      

    • 1 tbsp lemon juice
    • 1 tbsp EACH Dijon mustard and canola oil
    • 1 clove garlic, minced
    • 1 tsp dried thyme
    • 500 g (1 lb) Beef Grilling or Marinating Steak/Medallions
    • Sage Onion Compote (recipe follows)

    Instructions
     

    • Combine lemon juice, mustard, oil, garlic and thyme in large sealable bag. Pierce steak all over with fork; add to bag, seal and refrigerate for 1 to 2 hours for Grilling Steak or 8 to 12 hours for Marinating Steak.
    • Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper.
    • Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs. Cook until digital instant-read thermometer inserted sideways into steak reads 145ºF (63ºC) for medium-rare, or 160ºF (71ºC) for medium. Let rest for 5 minutes. Serve with Sage Onion Compote.

    SAGE ONION COMPOTE:

    • In heavy saucepan, heat 1 tbsp EACH butter and canola oil over medium heat; add 3 cups sliced red onion, stirring often for 10 to 12 minutes or until just starting to brown. Stir in 1/4 cup toasted almonds (coarsely chopped) and 1 tbsp EACH brown sugar, balsamic vinegar and chopped fresh sage; heat through. Season with salt and pepper to taste.

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    Prince Edward Island Certified Beef is characterized by its exquisite flavour, tenderness and texture, making it perfect for any meal. Our farmers embrace the essence of the Island and deliver exceptional quality beef for any occasion.

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