Ingredients

  • 2 tablespoons balsamic vinegar
  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons butter, divided
  • 3 garlic cloves, minced
  • 2 cups green beans, trimmed
  • 1/2 cup fat-free, lower-sodium beef broth
  • 1 cup vertically sliced red onion
  • 1/4 teaspoon salt, divided
  • 1/4 cup sliced shallots
  • 1 cup vertically sliced yellow onion

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Melt 1 teaspoon butter in a medium saucepan over medium-high heat.
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Step 2

  • Add onions and shallots; saut 6 minutes.
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  • Length: 6 minutes

Step 3

  • Add garlic; saut 1 minute.
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  • Length: 1 minutes

Step 4

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

Step 5

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

Step 6

  • Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.
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Step 7

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

  • Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray.
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Step 9

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

Step 10

  • Let stand 5 minutes.
  • Length: 5 minutes

Step 11

  • Serve with bean mixture.