Cabernet Poached Flank Steak With Haricots Verts

• 1 lb flank steak
• 2 cups cabernet sauvignon wine
• 1 beef bouillon cubes or 1 vegetable bouillon cubes or 1 teaspoon bouillon, paste
• 1 garlic clove
• 12 small onion, thinly sliced
• 2 sprigs oregano
• 2 sprigs thyme
• 2 black peppercorns
• 1 bay leaf
• 2 teaspoons Dijon mustard
• 1 lb French haricots vert or 1 lb green beans
• fresh cracked pepper
• coarse salt

1. Pat beef dry with paper towel.
2. In a large heavy-bottomed pot or saute pan, combine cabernet and bouillon and whisk to dissolve.
3. Bruise garlic with side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf.
4. Bring mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface.
5. Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well.
6. Transfer cooked steak to platter and cover to keep warm while cooking beans.
7. Stir Dijon mustard into poaching liquid and add haricots verts.
8. Cook for 3 minutes or until beans are just tender and transfer to platter.
9. Cover to keep warm.
10. Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes.
11. Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain.
12. To serve, divide haricots verts among four plates and top with thinly sliced beef.
13. Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.

flank steak, cabernet sauvignon wine, vegetable bouillon, garlic, onion, oregano, thyme, black peppercorns, bay leaf, mustard, vert, fresh cracked pepper, salt

Taken from www.food.com/recipe/cabernet-poached-flank-steak-with-haricots-verts-296810 (may not work)