Bon Appetit/April 2004

Fricassee of Beef and Fava Beans
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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

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