Fricassee of Beef and Fava Beans

• 5 pounds fresh fava beans, shelled, or 5 cups frozen double-peeled fava beans (from two 16-ounce packages), thawed
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 1 1 1/2-pound piece beef tenderloin, cut in half lengthwise, then crosswise into 1/2-inch-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 ground black pepper
• 2 tablespoons chopped fresh mint

1. Cook fresh fava beans in large pot of boiling salted water 2 minutes.
2. Drain favas.
3. Place in large bowl of ice water.
4. Drain.
5. Slip outer skin off each bean and discard skin; place beans in large bowl.
6. (If using frozen beans, do not blanch.)
7. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat.
8. Working in batches, add beef and saute just until browned on both sides, about 2 minutes.
9. Transfer beef to medium bowl.
10. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat.
11. Add onions; saute until tender and golden, about 15 minutes.
12. Add fava beans; saute 5 minutes.
13. Remove from heat; cool 15 minutes.
14. Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend.
15. Stir cream mixture into fava bean mixture.
16. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil).
17. Add beef and stir until heated through, about 3 minutes.
18. Transfer fricassee to rimmed platter.
19. Sprinkle with mint.

fava beans, butter, olive oil, beef tenderloin, onions, whipping cream, lemon juice, egg yolks, salt, ground black pepper, fresh mint

Taken from www.epicurious.com/recipes/food/views/fricassee-of-beef-and-fava-beans-109386 (may not work)