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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Steak with Fennel and Beans

Makes: 4 servings
Serving size: 4 ounces steak and about 1 cup fennel and beans
Prep 15 mins Cook 36 mins to 40 mins
Steak with Fennel and Beans
Ingredients
  • 1  tablespoon  olive oil
  • 2 10 - 12  ounces  beef shoulder petite tenders
  • 1  small  fennel bulb, saving 2 Tbsp. of the feathery fronds
  • 1/2  cup  reduced sodium beef broth
  • 1  medium  onion, chopped (1/2 cup)
  • 1  cup  grape tomatoes, halved
  • 2  cloves  garlic, minced
  • 1  tablespoon  fennel seed, coarsely crushed
  • 1 15  ounce can  cannellini (white kidney) beans, rinsed and drained
  • 2  tablespoons  balsamic vinegar
  •  salt and pepper
Directions

1. In a large skillet heat oil over medium-high heat*. Sprinkle steaks with salt and pepper and add to the pan. Cook about 12 minutes each side or until medium-rare (145 degrees F). Remove steaks; cover with foil. Let stand 10 minutes before slicing.

2. Meanwhile, use a sharp knife to cut off the fennel stalks (about 1 inch above the bulb). Discard stalks, saving 2 Tbsp. 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.

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

From the Test Kitchen
  • * If meat browns too quickly, reduce heat to medium.
  • This protein-packed dish is easy on the budget thanks to beef shoulder petite tenders - a juicy cut that is relatively new to the marketplace.
Nutrition Facts (Steak with Fennel and Beans)
  • Servings Per Recipe 4,
  • cal. (kcal) 350,
  • Fat, total (g) 13,
  • chol. (mg) 79,
  • sat. fat (g) 4,
  • carb. (g) 26,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 5,
  • pro. (g) 37,
  • vit. A (IU) 437,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 6,
  • sodium (mg) 473,
  • Potassium (mg) 1005,
  • calcium (mg) 91,
  • iron (mg) 5,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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