Bistro Beef and Vegetables

By lorik

Ingredients

• 1 lb. red-skinned potatoes, sliced 1/2-inch thick
• 8 baby carrots, peeled (4 oz.)
• 4 oz. haricots verts or green beans, trimmed
• 4 oz. pattypan squash, halved
• 1 cup frozen pearl onions
• 4 beef sirloin steaks (4–5 oz. each), seasoned with salt and black pepper
• 2 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
Adapted from cuisineathome.com

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 more; drain and keep warm.

Sear steaks in oil in a large sauté 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 sauté 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.

Per serving: 384 calories; 9g total fat; 42g carb;
358mg sodium; 6g fiber; 29g protein