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Fricassee Of Beef And Fava Beans


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  • 5 pounds fresh fava beans shelled (or 5 cups frozen double-peeled fava beans [from two 16-oz packages], thawed)
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 1 piece beef tenderloin - (1 1/2 lbs) halved lengthwise, then crosswise into 1/2"-thick slices
  • 2 large onions finely chopped
  • 1/2 cup whipping cream
  • 1/4 cup fresh lemon juice
  • 2 large egg yolks
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 2 tablespoons chopped fresh mint


Servings 6


Step 1

Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)

Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.

Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.

Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.

This recipe yields 6 servings.

Market tip: Fresh fava beans are available at Middle Eastern markets, some farmers' markets, and some supermarkets. Frozen double-peeled fava beans are sold at Middle Eastern markets; they don't require blanching before using in this recipe. If available, fresh lima beans can also be substituted.

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