Beef Tenderloin Steaks and Balsamic Green Beans

We grilled the steaks, otherwise stuck with the recipe.  Nice combo of flavors.  The beans needed a bit more cooking time (8 minutes).  Will make again.

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.

We loved this dish!! The flavors were so amazing together. It is now in the must make again list.

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.

Not a fan of this. The meat was nothing special, and we were not fans of the green beans. Cooking Light has other steak and green bean recipes that are much tastier than this one.

This isn't a recipe/menu for which I particularly need a recipe, and I took advantage of that to play around with the recipes a little. Tenderloin is a little out of our budget right now, so I chose a filet cut instead (they were on sale). My hubby used s&p, and dipped each steak in a little marinade of balsamic, XV olive oil and garlic, then grilled the steaks while I made the potatoes and veg. I opted for asparagus instead of green beans as well; while we like green beans, I find that the really good quality balsamic I use is better with a stronger tasting vegetable. And I made the potatoes from scratch; I smashed red potatoes with chicken stock, then stirred in half a cup of a shredded asiago/romano/parmesan blend with green onions and a little s&p. All in all, this was a good use of our rare red meat choice and a nice, easy, hearty meal to share with friends on a weeknight.

I didn't care for the strong balsamic flavor in the green beens; I felt that I needed to tone it down by adding a little sugar. I added garlic powder to the steak (recipe only calls for s&p) and served with the suggested parm. potatoes in the mag. My family seemed to like it okay, but I didn't think it was anything special. I rarely cook beef and when I do, it has to really wow me to make it a repeat recipe; won't be making this again.

The green beans were the only part of this recipe I thought was unique and worth repeating. Not that steak and mashed potatoes aren't great but just not something I need a recipe for.

Quick and easy. Kids loved both the mashed potatos and the green beens. Choosing the thin tenderloin makes this dish. It was tender and fast!

We made this last night and we all loved it, kids loved it. The green beans were definitely flavorful and the mashed potatoes on the same page were quick and easy. Definitely a keeper!

The beef and green beans were fantastic! I got extra raves over the crisp veggies......the Parmesan mashed potatoes were a mistake, though. I think that if I ever did try them again, I would start out with a very wet mash. Adding the cheese turned this side dish into glue:(