Flank Steak With Blueberries and Camembert Sauce

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 23 lbs flank steaks
• 2 shallots, chopped
• 12 tablespoon flour
• 13 cup white wine
• 1 cup veal stock or 1 cup beef broth
• 1 sprig thyme, to taste, can use dried
• 14 cup blueberries
• 14 lb camembert cheese, diced
• salt and pepper

1. Preheat the oven to 375F (190C).
2. In a large frying pan, heat the oil and melt the butter over medium-high heat.
3. Sear the steaks by cooking them 2 to 3 minutes on each side until the meat is nicely browned.
4. Transfer the meat into an ovenproof dish, salt and pepper generously, and continue cooking in the oven while you prepare the sauce (depending on the desired doneness).
5. To prepare the sauce, brown the shallots in the frying pan.
6. Sprinkle the flour over the shallots and continue cooking over medium heat until the flour becomes a reddish-brown color.
7. Deglaze with the wine, add the stock and the thyme.
8. Bring to a boil and simmer until the desired consistency is achieved.
9. Add the blueberries and camembert, and season to taste.
10. Allow the cheese to melt and serve over the sliced flank steak (be sure to slice the meat against the grain) accompanied by tiny red potatoes and green beans.

olive oil, butter, flank steaks, shallots, flour, white wine, veal stock, thyme, blueberries, camembert cheese, salt

Taken from www.food.com/recipe/flank-steak-with-blueberries-and-camembert-sauce-420513 (may not work)