Wine-Poached Steak with Haricots Verts
- 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, cracked
- 1 bay leaf
- 2 teaspoons Dijon mustard
- 1 pound haricots verts or green beans
- Ground black pepper and coarse sea salt
Pat beef dry with paper towel.
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.
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.
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.
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- 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, cracked
- 1 bay leaf
- 2 teaspoons Dijon mustard
- 1 pound haricots verts or green beans
- Ground black pepper and coarse sea salt