Steak with Fennel and Beans

By courtneyepowell

Ingredients

• 1 T olive oil
• 2 10 to 12-oz beef shoulder petite tenders
• 1 small fennel bulb, saving 2 T of the feathery fronds
• 1/2 c reduced sodium beef broth
• 1 med onion, chopped (1/2 c)
• 1 c grape tomatoes, halved
• 2 cloves garlic, minced
• 1 T fennel seed, coarsely crushed
• 1 15-oz can cannellini (white kidney) beans, rinsed and drained
• 2 T balsamic vinegar

Details

Servings 4

Preparation

Step 1

In a large skillet heat the oil over med-high heat. Season steaks with salt and pepper and add to pan. Cook about 12 mins each side or until medium rare (145 degrees). Note: If steak browns too quickly reduce heat to medium. Remove steaks; cover with foil. Let stand 10 mins before slicing.

Meanwhile, use a sharp knife to cut off the fennel stalks (about 1 in above the bulb). Discard stalks, saving 2 T of the feathery fronds. Cut a thin slice off the root end of the bulb. Cut bulb into thin wedges. Cut away and discard tough core from each wedge.

Add broth to the hot skillet. Cook and stir, scraping up browned bits from the bottom of the pan. Add fennel wedges; cook 4 mins. Add onion, tomatoes, garlic and fennel seed; cook about 5 mins or until vegetables are just tender. Add beans and balsamic vinegar; cook 3 mins more. Sprinkle with fennel fronds. Serve beans, vegetables, and their pan juices with sliced steak.