Cabernet Poached Flank Steak With Haricots Verts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Whole Foods. Ingredients:
1 lb flank steak |
2 cups cabernet sauvignon wine |
1 beef bouillon cubes or 1 vegetable bouillon cubes or 1 teaspoon bouillon, paste |
1 garlic clove |
1/2 small onion, thinly sliced |
2 sprigs oregano |
2 sprigs thyme |
2 black peppercorns |
1 bay leaf |
2 teaspoons dijon mustard |
1 lb french haricots vert or 1 lb green beans |
fresh cracked pepper |
coarse salt |
Directions:
1. Pat beef dry with paper towel. In a large heavy-bottomed pot or sauté pan, combine cabernet and bouillon and whisk to dissolve. Bruise garlic with side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf.
2. Bring mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface.
3. Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well. Transfer cooked steak to platter and cover to keep warm while cooking beans.
4. Stir Dijon mustard into poaching liquid and add haricots verts. Cook for 3 minutes or until beans are just tender and transfer to platter. Cover to keep warm.
5. Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes. Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain.
6. To serve, divide haricots verts among four plates and top with thinly sliced beef. Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.
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