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.
Beef Tenderloin Steaks and Balsamic Green Beans
We pair simply seasoned beef tenderloin with a flavorful sauté of fresh green beans, onions, shallots, garlic, and balsamic vinegar. This outstanding meal of Beef Tenderloin Steaks and Balsamic Green Beans comes in under 250 calories per serving.
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- Calories: 244
- Fat: 9.4g
- Saturated fat: 4g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.4g
- Protein: 27.1g
- Carbohydrate: 12.4g
- Fiber: 3.1g
- Cholesterol: 81mg
- Iron: 2.4mg
- Sodium: 285mg
- Calcium: 78mg
- 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
- Cooking spray
- 1. 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.
- 2. 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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