Bavette de Boeuf in Wine Sauce

Ingredients

• 24 ounces Flank Steak cut into 4 equal strips
• 2 cups Portuguese red wine, from Douro region
• 2 teaspoons Coarsely ground pepper
• 1 teaspoon Fine sea salt
• 1 tablespoon Coriander seeds
• 1 tablespoon Fennel Seeds
• 1 tablespoon Mustard Seeds
• 1 tablespoon Olive Oil
• 1/2 cup Heavy cooking cream
• 2 tablespoons Fast dissolving flour
• 1/4 cup Chopped fresh parsley
• 2 Portuguese buns, halved and buttered

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