Total Time
35 Mins
Serves 4 (serving size: 1 steak and 1/2 cup bean mixture)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews


March 25, 2017
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.

Edjade's Review

April 16, 2013
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.

JavyMom's Review

March 24, 2013
We loved this dish!! The flavors were so amazing together. It is now in the must make again list.

JohnBLee's Review

February 28, 2013
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!!

SuzanneM's Review

January 02, 2013
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.

carolfitz's Review

April 16, 2012
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.

Manxski23's Review

April 11, 2012
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.

LAest69's Review

February 15, 2012
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!

rlnovak82's Review

January 29, 2012
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.

Beccaroo73's Review

January 26, 2012
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.