Cabernet infused with whole herbs, aromatics, mustard and broth imparts a rich flavor to this tender cut of beef. Although a very lean cut, poached flank turns out juicy and delicious when cooked in this rich liquid. Serves 4 · 1 pound flank steak · 2 cups cabernet wine · 1 beef or vegetable bouillon cube or 1 teaspoon bouillon paste · 1 clove garlic · 1/2 small onion, thinly sliced · 2 sprigs oregano · 2 sprigs thyme · 2 black peppercorns · 1 bay leaf · 2 teaspoons Dijon mustard · 1 pound haricots verts or green beans · fresh cracked pepper and coarse salt
Pat beef dry with paper towel. In a large heavy-bottomed pot or sauté pan, combine cabernet and bouillon and whisk to dissolve. Bruise garlic with side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf. Bring 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 platter and cover to keep warm while cooking beans. Stir Dijon mustard into poaching liquid and add haricots verts. Cook for 3 minutes or until beans are just tender and transfer to 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. 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. Nutrition Info Per serving (About 12oz/344g-wt.): 300 calories (70 from fat), 8g total fat, 3g saturated fat, 34g protein, 10g total carbohydrate (3g dietary fiber, 4g sugar), 50mg cholesterol, 450mg sodium Recipes from www.wholefoodsmarket.com/recipes