Pan-Seared Beef Bavette with Chili-Maple Sauce

1. Season steaks all over with Chinese five spice powder and salt and pepper to taste.
2. Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook until golden brown and medium-rare, about 3 to 6 minutes per side.
3. Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water.; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Pan-Seared Beef Medallions with Simple Port Sauce

For a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!

---

Fennel-Crusted Beef Strip Loin Roast with Port Wine Sauce

Beef Strip Loin is a great roast to consider for entertaining – it’s ever-tender and has amazing flavour! Since it’s boneless, Strip Loin Roast is simple to carve and there’s little waste. Bonus: Fully trimmed Strip Loin is lean, and because of its flat, thin shape, it cooks quite quickly for its weight.

---

Pan-Seared Steak with Chili-Maple Sauce

Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin Tri–tip – it tastes like a million but won’t break the bank.

---