Bistro Beef with Vegetables

By cserumga

384 cal, 9g total fat, 42g carb, 6g fiber, 29g protein per serving

Ingredients

• 1 lb red-skinned potatoes, sliced 1/2-inch thick
• 8 baby carrots, peeled (4 oz)
• 4 oz hericots verts or green beans, trimmed
• 4 oz pattypan squash, halved
• 1 cup frozen pearl onions
• 3 beef sirloin steaks (4-5 oz each), seasoned with salt and pepper
• 1 Tbsp olive oil
• 1/4 cup minced shallots
• 2 Tbsp all-purpose flour
• 1 Tbsp tomato paste
• 1/2 cup dry red wine
• 1 1/2 cups low-sodium beef broth
• 2 fresh thyme sprigs
• 1 cup frozen peas, thawed
• 2 Tbsp red wine vinegar

Details

Cooking time 30mins

Preparation

Step 1

Cook potatoes and carrots in a large saucepan of boiling salted water, 5 minutes. Add beans, squash, and onions. Simmer until potatoes are tender, 5 minutes morel drain and keep warm.

Sear steaks in oil in a large saute pan over medium-high heat, 3 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil. Add shallots to pan and saute 1 minute. Stir in flour and tomato paste; cook until paste darkens, 1-2 minutes, stirring constantly. Deglaze pan with wine, simmer 1 minute, then add broth and thyme sprigs. Bring sauce to a simmer, then return steaks to sauce, turning to coat.

Stir in peas and vinegar. To serve, place steaks in shallow serving dishes and top with vegetables and sauce.