303800    750 mL  (XD) $24.95

From a pioneer of premium Ontario red wines, this Bordeaux-inspired blend has been crafted to perfection every year since 1989. Features notes of blackcurrant, grilled herbs, tobacco and cedar. Savour with blackened Ontario lamb, slow-cooked pork shoulder or roast beef.

A VINTAGES Essential*

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* VINTAGES Essentials Collection is always available in VINTAGES at many LCBO locations. Prices subject to change without notice.


By: Marilyn Bentz-Crowley

This rolled steak is surprisingly easy to prepare, especially if your butcher butterflies the steak lengthwise.

1 large flank steak, about 1½ lbs (750 g) 
3 tbsp (45 mL) olive oil, divided
½ cup (125 mL) finely chopped onion
1 large clove garlic, minced
1 cup (250 mL) panko bread crumbs 
or 1½ cups (375 mL) coarse fresh bread crumbs
½ cup (125 mL) freshly grated Parmesan cheese
¼ cup (50 mL) pine nuts
2 tbsp (25 mL) chopped fresh thyme or basil or a mixture
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
Kitchen twine
¼ cup (50 mL) all-purpose flour

2 tbsp (25 mL) all-purpose flour
1½ to 2 cups (375 to 500 mL) beef broth or stock
½ cup (125 mL) dry red wine

1. Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side). Open up on butcher paper; cover with plastic wrap and whack with smooth side of a meat pounder (or bottom of a heavy skillet) until about ¾ inch (2 cm) thick. 

2. Over medium heat, heat 1 tbsp (15 mL) oil until shimmering hot in a medium frying pan. Add onion and garlic; sauté 3 minutes or until onion has softened. 

3. Meanwhile toss panko bread crumbs with Parmesan, pine nuts, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside. 

4. If roasting right away, preheat oven to 375°F (190°F). 

5. Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches (5 cm) uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll. 

6. Cut 5 pieces of twine, each about 20 inches (50 cm) long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends; discard. Neaten ends of roll by tucking in any spilled filling or ragged bits of steak. (If making ahead, cover and refrigerate for up to a day. Add 15 minutes to roasting time.) 

7. Over medium- to medium-high heat, heat 2 tbsp (25 mL) oil until shimmering hot in a large heavy frying pan capable of going into the oven (cast iron is ideal). Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat. 

8. Add steak to pan, turning for 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F (55°C). Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking). 

9. For sauce, add flour to hot pan; stir over medium heat for 1 minute or until absorbed. Pour in 1½ cups (375 mL) broth and the wine; gently whisking, bring to a boil. Sauce should be nicely thickened; if too thick, add more broth as needed. Taste sauce; add seasonings as needed. Strain into a warmed container. 

10. Slice steak widthwise into ½-inch-thick (1-cm) slices, removing strings as encountered. Serve slices napped with a bit of sauce; garnish with additional chopped fresh herbs. Pass remaining sauce at table. Serve with roasted fingerling potatoes and steamed cauliflower florets tossed with bits of roasted red pepper. 

Serves 4 to 6

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