Wine-Poached Steak with Haricots Verts

Wine-Poached Steak with Haricots Verts

Serves 4

Cabernet infused with whole herbs, aromatics, mustard and broth imparts a rich flavor to this cut of beef. The steak turns out juicy and delicious when cooked in this rich liquid.

Ingredients: 
  • 1 pound flank steak or flap steak
  • 2 cups Cabernet or other dry red wine
  • 1 beef or vegetable bouillon cube or 1 teaspoon bouillon paste
  • 1 clove garlic
  • 1/2 small onion, thinly sliced
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 2 black peppercorns
  • 1 bay leaf
  • 2 teaspoons Dijon mustard
  • 1 pound haricots verts or green beans
  • Ground black pepper and coarse sea salt
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Method: 

Pat beef dry with paper towel. In a large heavy-bottomed pot or sauté pan, combine cabernet and bouillon and whisk to dissolve. Bruise garlic with the side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf. Bring the mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface. Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well. Transfer cooked steak to a platter and cover to keep warm while cooking beans.

Stir Dijon mustard into poaching liquid and add haricots verts. Cook for 3 minutes or until beans are just tender and transfer to a platter. Cover to keep warm. Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes. Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain. To serve, divide haricots verts among four plates and top with thinly sliced beef. Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.

Nutritional Info: 
Per Serving:300 calories (70 from fat), 8g total fat, 3g saturated fat, 50mg cholesterol, 450mg sodium, 10g carbohydrate (3g dietary fiber, 4g sugar), 34g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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