Wine-poached Steak With Haricots Verts


1 pound flank steak or flap steak
2 cups cabernet or other dry red wine
1 beef or vegetable bouillon cube or 1 teaspoon bouillon paste
1 clove garlic
1/2 small onion, thinly sliced
2 sprigs oregano
2 sprigs thyme
2 black peppercorns
1 bay leaf
2 teaspoons Dijon mustard
1 pound haricots verts or green beans
Fresh cracked pepper and coarse sea salt


Cabernet Infused With Whole Herbs, Aromatics, Mustard And Broth Imparts A Rich Flavor To This Cut Of Beef. The Steak Turns Out Juicy And Delicious When Cooked In This Rich Liquid.

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