This is the main content.
Steak With Tuscan Beans
Recipes
Steak With Tuscan Beans

Ingredients

  • 1 shallot, finely chopped
  • 1 oz Deli sliced prosciutto, coarsely chopped
  • 2 tablespoons fresh basil leaves, coarsely chopped
  • 1 teaspoon roasted garlic/herb seasoning
  • 2 beef shoulder petite tenders (1 ¼–1 ½ lb)
  • 2 tablespoons olive oil
  • 1 (15-oz) can cannellini beans, drained
  • 1 cup reduced-sodium chicken broth (or stock)
  • ⅓ cup sun-dried, julienne-cut tomatoes
  • ¼ cup lemon vinaigrette (or 2 tablespoons lemon juice)

Prep

    • Preheat oven to 375°F.
    • Chop shallot, prosciutto (about ⅓ cup), and basil.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle seasoning over meat. Place oil in pan, then add meat; cook 6–8 minutes, turning as needed, until browned on all sides.
    2. Transfer meat to baking sheet (set pan aside for later use); bake 10–12 minutes or until meat is 145°F (for medium rare). Let stand 5 minutes before slicing.
    3. Return same pan to heat on medium. Place prosciutto in pan; cook and stir 2 minutes (until lightly crisp). Add remaining ingredients (except basil); simmer 2–3 minutes or until hot. Stir in basil. Slice meat thinly; serve with beans.