Serves 4 (serving size: 1 steak and 1/2 cup bean mixture)
2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper
How to Make It
Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.
Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.
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Loved this recipe. I used the flank steak substitution recommended in the magazine article. Cooked rare and sliced thin. So good with the sticky sweet onions from the bean side. I par cooked my beans because I like them quite well cooked and it turned out perfect. Served with steamed sweet potato it made a lovely quick weeknight dinner.
I made this recipie a couple of days ago for my wife & I, and we both loved it ! I couldn't afford the tenderloin so I subbed boneless top sirloin. It's not as tender as tenderloin but it was still good. The flavor of the onions & green beans with the balsamic was outstanding. I will definetly be making this again. This is good enough for a special occasion or if you have someone over. Great dinner!!
A very elegant and delicious dinner for when nothing but beef will do. The simple preparation of the beef highlighted the flavor and tenderness (we used a grill pan and rubbed the steaks with some olive oil before adding the seasonings). Using a meat thermometer and letting the steaks rest after cooking really helped them retain their juices. The green beans were excellent, although, as other reviewers mentioned, needed extra time to be crisp-tender. Served with sauteed fingerling potatoes and a salad. And, of course, horseradish cream and a great red wine. Excellent company fare.
Pretty good Sunday dinner. Cooked onions & green beans to recipe but had to simmer much longer (adding more broth as needed) to get the beans to crisp-tender but by then they were discolored. Made the potatoes from scratch with a combo of parm & asiago cheeses. Topped each steak with 1/2tsp black truffle butter.
Great recipe. I did swap the tenderloin for a NY Sirloin Steak which I think is just as good and a little more affordable. I really liked the flavor on the green beans. I will probably cook them longer next time and we added grape tomatoes for the last minute or two of cooking the beans - it was a really nice addition. I loved the flavor of everything and will add this to our dinner rotation.
As a plus, the tenderloins were on sale and I couldn't believe how tender they were! I loved the mixture of the 3 onions with the balsamic. Next time I am going to cook the green beans a little longer. Adding the Simply Potatoes w/ Parmesan completed the meal. I will be making this more often since I love the taste of balsamic!
I am now a believer in green beans! I ended up using haricot vert because I like their thinness. I also added a little bit of skim milk to the potatoes because they were drying out as i was heating them. So with these modifications I am certain the caloric and nutritional value changed. Without them, however, I don't think I would have been as pleased, thus the 4 star review instead of 5.