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Wine-Poached Steak with Haricots Verts

Serves 4
Time 40 min
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.
Special Diets:
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, cracked
  • 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. 

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.

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.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.