Cranberry Boeuf Bourguignon

PREPARATION

1. Preheat the oven to 120°C (250°F). 

Redefine Flank Steak 

1. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.  
2. Rub the flank steak with olive oil, salt, and pepper. 
3. Sear the steak in the pan for about 3 minutes on each side until a caramelized crust forms. This should be done on all 4 sides, totalling 12 minutes.  
4. Remove the steak from the pan and slice it against the grain. Set aside. 

Boeuf Bourguignon 

1. Add the onions to a Dutch oven and season with salt and pepper. Cook until soft and translucent, about 5 minutes. 
2. Add the carrots and garlic, then pour in the cognac and increase the heat. Let it reduce by half, which takes about 5 minutes. 
3. Add the seared flank steak to the pot. Pour in the wine, vegetable broth, tomato paste, thyme, and bay leaves. Bring to a boil over high heat. 
4. Remove from heat and stir in 100 grams of cranberries. Cover the pot with a tight-fitting lid and place it in the oven. Let it simmer for 2 hours. 
5. Remove the pot from the oven and place it on the stovetop over medium heat. 
6. Mix 30 grams of butter with the flour to form a smooth paste. Stir the paste into the stew.  
7. Add the remaining 100 grams of cranberries and cook until the stew thickens slightly. 

Mushrooms 

1. Melt the remaining 30 grams of butter in a large skillet over high heat.  
2. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are lightly browned and caramelized.  
3. Stir the mushrooms into the stew and let it cook for an additional 10 minutes. Adjust seasoning with salt and pepper. 
4. Serve with a celery root purée.

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 but doesn’t require complicated steps, making it just as fitting for a quiet night in as it is for a 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 allow you to season it to your taste. This dish offers a good source of plant-based protein and iron, all while delivering big flavor and a beautifully plated finish. It’s a satisfying way to serve something special and is guaranteed to impress!