Recipe: <!-- -->Wine-Poached Steak with Haricots Verts<!-- --> | Whole Foods Market
Cabernet infused with whole herbs, aromatics, mustard and broth imparts a rich flavor to this cut of beef. The steak turns out juicy and delicious when cooked in this rich liquid.
Ingredients
- 1 pound flank steak or flap steak
- 2 cups Cabernet or other dry red wine
- 1 beef or vegetable bouillon cube or 1 teaspoon bouillon paste
- 1 clove garlic
- 1/2 small onion, thinly sliced
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 2 black peppercorns, cracked
- 1 bay leaf
- 2 teaspoons Dijon mustard
- 1 pound haricots verts or green beans
- Ground black pepper and coarse sea salt
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