- 1 pound new potatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 2 (6-ounce) beef tenderloin steaks, trimmed
- 1/2 teaspoon salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 3 bacon slices
- 2 teaspoons all-purpose flour
- 1/4 cup white wine vinegar
- 3 tablespoons water
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/3 cup shaved celery
- 2 tablespoons thinly sliced green onions
- 3 cups baby arugula
- Smoky Haricots Verts and Mushrooms
- calories 320
- fat 16.5 g
- satfat 5.4 g
- monofat 7.3 g
- polyfat 1.3 g
- protein 20.4 g
- carbohydrate 22.3 g
- fiber 2.4 g
- cholesterol 60 mg
- iron 2.3 mg
- sodium 469 mg
- calcium 52 mg
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat to medium, and simmer 12 minutes or until tender; drain.
While potatoes cook, heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut across the grain into slices.
Cook bacon in skillet until crisp; remove bacon from pan, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon, and set aside. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour to pan; cook 30 seconds, stirring constantly. Stir in vinegar, 3 tablespoons water, sugar, and mustard; cook 1 minute or until slightly thickened. Remove from heat; stir in potatoes, steak, bacon, celery, and green onions. Toss with arugula.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.