Steak and Bergeron Fondues Bites

Golden, crispy Fondues Bergeron topped with tender beef flank steak, Bergeron caramelized onion confit, crème fraîche and chives. Serve as an appetizer, perfect for sharing!

Cooking :

15 minutes

Preparation :

15 minutes

Servings:

8 bites
Bouchées steak et Fondues Bergeron

Ingredients and preparation

Ingredients

  • 200 g (7 oz) marinated flank steak
  • 15 ml (1 tbsp) vegetable or olive oil
  • Salt and freshly ground black pepper
  • 2 packages (225 g each) Bergeron fondues
  • 80 ml (⅓ cup) Bergeron Caramelized Onion Confit

    60 ml (¼ cup) crème fraîche or sour cream

    Finely chopped chives

Preparation

  1. Remove the steak from the refrigerator 20 minutes before cooking. Season with salt and pepper.
  2. Heat the oil in a very hot skillet and sear the steak for 3 to 4 minutes per side, or until
    desired doneness. Transfer to a cutting board, cover with aluminum foil and let rest for 10 minutes.
  3. Meanwhile, cook the Bergeron Fondues according to the package directions. Arrange the hot Fondues on a serving platter.
  4. Thinly slice the steak against the grain. Top each Fondue with a spoonful of Bergeron
    Caramelized Onion Confit, a rolled slice of steak, a small dollop of crème fraîche or sour cream and a pinch of chives.
  5. Serve immediately.
Bouchées steak et Fondues Bergeron
Home Search Cart Products About