Tested till perfect Bistro Steak On Garlic Croutes

Bistro Steak On Garlic Croutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 slices 4slicesVienna bread, (1/2 inch/1cm thick)
  • 1 1clove garliccloves of garlic, halved
  • 4 tsp 4tspolive oil
  • 2 2rib eye grilling steakrib eye grilling steaks or strip loin steaks, (8oz/250 g each)
  • 2 tbsp 2tbspcracked green peppercorns or black peppercorns
  • 1/4 cup 1/4cupred wine
  • 1/4 cup 1/4cupbeef stock
  • 1/4 cup 1/4cupfinely diced sweet red peppersweet red peppers
  • 1 1shallotshallots or green onion, finely diced
  • 2 tsp 2tspbutter
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Preheat oven to 400°F (200°C).

Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.

Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak. Roll edges in peppercorns to coat. In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.

Add wine and stock; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat. Stir in red pepper, shallot, butter and any juices accumulated on plate. Cut steaks in half; place on cro?. Pour sauce over top.

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