Cabernet Poached Flank Steak With Haricots Verts

Name: Cabernet Poached Flank Steak With Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb flank steak; 2 cups cabernet sauvignon wine; 1 beef bouillon cubes or 1 vegetable bouillon cubes or 1 teaspoon bouillon, paste; 1 garlic clove; 12 small onion, thinly sliced; 2 sprigs oregano; 2 sprigs thyme; 2 black peppercorns; 1 bay leaf; 2 teaspoons Dijon mustard; 1 lb French haricots vert or 1 lb green beans; fresh cracked pepper; coarse salt

Servings: persons

1 lb flank steak
2 cups cabernet sauvignon wine
1 beef bouillon cubes or 1 vegetable bouillon cubes or 1 teaspoon bouillon, paste
1 garlic clove
12 small onion, thinly sliced
2 sprigs oregano
2 sprigs thyme
2 black peppercorns
1 bay leaf
2 teaspoons Dijon mustard
1 lb French haricots vert or 1 lb green beans
fresh cracked pepper
coarse salt

1
Pat beef dry with paper towel.
2
In a large heavy-bottomed pot or saute pan, combine cabernet and bouillon and whisk to dissolve.
3
Bruise garlic with side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf.
4
Bring mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface.
5
Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well.
6
Transfer cooked steak to platter and cover to keep warm while cooking beans.
7
Stir Dijon mustard into poaching liquid and add haricots verts.
8
Cook for 3 minutes or until beans are just tender and transfer to platter.
9
Cover to keep warm.
10
Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes.
11
Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain.
12
To serve, divide haricots verts among four plates and top with thinly sliced beef.
13
Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb flank steak, 2 cups cabernet sauvignon wine, 1 beef bouillon cubes or 1 vegetable bouillon cubes or 1 teaspoon bouillon, paste, 1 garlic clove, and more.

Yes, Cabernet Poached Flank Steak With Haricots Verts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!