Beef Flank With Cherry Sauce

Remove the Redefine Beef Flank from the package.

Slice the Redefine Beef Flank, against the grain, into three medallions, approximately 3cm wide.

Pre-heat a pan on a medium heat, add the oil – once hot add the medallions, garlic and rosemary sprig

Cook for approximately, 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).

Remove the medallions from the pan and slice along the grain

Season with flaky salt and crushed black pepper.

In a medium sized saucepan over medium high heat add the cherries, wine, vegetable stock, balsamic vinegar, and honey / agave, bay leaf, thyme and juniper. Bring to a boil and reduce liquid by half, simmer for approximately 10 minutes. Season with salt and pepper. Turn off the heat and stir in lemon juice. Slowly start adding the vegan butter and stir into the sauce until melted and sauce is nice and shiny.

Serve sliced Flank medallions immediately with the sauce and top with micro parsley and fresh whole cherries.

Add the prepared vegan demi-glace to a large saucepan and bring to a boil.

Reduce heat and allow the demi-glace to simmer.

Make a slurry - In a small bowl mix the cornstarch and cold water till smooth.

Slowly whisk the slurry into the hot demi-glace. Continue to cook, stirring constantly, until the sauce is smooth and has thickened.

Stir in the ketchup.

Season with salt and pepper, to taste.

Keep warm until ready for assembly.