Fricassee Of Beef And Fava Beans
- 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
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.