Beef Tenderloin Steaks and Balsamic Green Beans

Name: Beef Tenderloin Steaks and Balsamic Green Beans
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 454 grams beef tenderloin steaks; 0 teaspoons freshly ground black pepper; 2 teaspoons butter, divided; 3 garlic cloves, minced; 473 milliliters green beans, trimmed; 118 milliliters fat-free, lower-sodium beef broth; 237 milliliters vertically sliced red onion; 0 teaspoons salt, divided; 59 milliliters sliced shallots; 237 milliliters vertically sliced yellow onion

Beef Tenderloin Steaks and Balsamic Green Beans might be just the main course you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains about 27g of protein, 9g of fat, and a total of 233 calories. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes around 35 minutes. If you have balsamic vinegar, lower-sodium beef broth, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Melt 1 teaspoon butter in a medium saucepan over medium-high heat.

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Butter

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Sauce Pan

Add onions and shallots; saut 6 minutes.

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Shallot

Onion

Add garlic; saut 1 minute.

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Garlic

Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates.

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Onion

Broth

Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender.

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Vinegar

Beans

Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

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Butter

Salt

Sprinkle steaks with remaining 1/8 teaspoon salt and pepper.

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Salt And Pepper

Steak

Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Let stand 5 minutes.

Serve with bean mixture.

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Sauce Pan

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 454grams

beef tenderloin steaks 0teaspoons

freshly ground black pepper 2teaspoons

butter, divided 3

garlic cloves, minced 473milliliters

green beans, trimmed 118milliliters

fat-free, lower-sodium beef broth 237milliliters

vertically sliced red onion 0teaspoons

salt, divided 59milliliters

sliced shallots 237milliliters

vertically sliced yellow onion

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.