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.
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Red Wine Sauce

250g (9 oz) Spanish (red) onions

100g (3 ½ oz) brown sugar

2 sprigs of Thyme

440ml (15 ¾ fl. oz) red wine

salt, to taste

freshly ground black pepper, to taste