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Beef Tenderloin Steaks and Balsamic Green Beans with Parmesan Potatoes


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  • 2 tsp. butter, divided
  • 1 cup vertically sliced yellow onion
  • 1 cup vertically sliced red onion
  • 1/4 cup sliced shallots
  • 3 garlic cloves, minced
  • 1/2 cup fat-free, lower-sodium beef broth
  • 2 cups green beans, trimmed
  • 2 Tbsp. balsamic, vinegar
  • 1/4 tsp. salt, divided
  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 tsp. freshly ground black pepper
  • cooking spray


Servings 4
Cooking time 40mins


Step 1

1. Melt 1 tsp. butter in a medium saucepan over medium-high heat. Add onions and shallots; saute 6 minutes. Add garlic; saute 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 tsp. butter and 1/8 tsp. salt; keep warm.

2. Sprinkle steaks with remaining 1/8 tsp. salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

For the Parmesan Potatoes:
Heat a small saucepan over medium heat. Add 2 cups refrigerated mashed potatoes; cover and cook 5 minutes or until thoroughly heated, stirring occasionally. Stir in 1/2 cup (2 ounces) grated fresh Parmesan cheese, 1/4 cup thinly sliced green onions, and 1/8 tsp. freshly ground black pepper.


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