I ripped this yummy recipe out of Cooking Light and we enjoyed it thoroughly. It’s not a hugely difficult recipe but is very flavorful!
Beef Tenderloin Steaks and Balsamic Green Beans with Parmesan Potatoes
Serves 4 in ~ 40 minutes
2 t. butter, divided
1 c. vertically sliced yellow onion
1 c. vertically sliced red onion
1/4 c. sliced shallots
3 garlic cloves, minced
1/2 c. fat-free low sodium beef broth
2 c. green beans, trimmed
2 t. balsamic vinegar
1/4 t. salt, divided
4 (4 oz.) beef tenderloin steaks
1/4 t. freshly ground black pepper
Melt a t. butter in a medium saucepan over medium-high heat.
Add onions and shallots; saute six minutes.
Add garlic; saute 1 minute.
Add broth; cook 4 minutes or until onions ar tender and liquid almost evaporates.
Add beans and vinegarl cover and cook four minutes or until beans are crisp-tender.
Remove from heat. Stir in remaining 1 t. butter and 1/8 t. salt; keep warm
Cook steaks as you wish (in saute pan or on the grill).
Let rest before serving and pour sauce over top
They call for refrigerated potatoes but that offended my sensibilities so we boiled some cubed yukon golds (choose whatever potato you usually use for mashing) until you could stick them with a knife and were tender.
We made our usual combination of butter and milk for mashing but then added:
1/2 c. grated fresh parmesan cheese
1/4 c. thinly sliced green onions
A few twists of the pepper grinder
Not rocket science but it made the potatoes creamier and richer – yum!!