Cabernet Poached Flank Steak With Haricots Verts

From Whole Foods.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 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

Directions

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