Ingredients
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1/4 cup canola oil
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1/2 (28 oz) bag frozen steak cut french fries
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1/2 (8 oz) bag fresh peas
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12 oz package fresh green beans, trimmed
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1 lb beef tenderloin steaks, room temperature
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1 shallot, finely chopped
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1/3 cup balsamic vinegar
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2 tbsp honey
Steps
1
Heat the oil in a large skillet and fry the potatoes 10 min., or until golden brown, turning as needed to brown all sides. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tbsp oil. Meanwhile, in a pot of boiling water, cook the peas and green beans 6 min., or until crisp tender.
2
Holding a sharp knife parallel to the cutting board, cut the steaks in half through the middle, creating 4 thinner steaks of equal thickness. Sprinkle with pepper and salt (in moderation). Heat the reserved 2 tbsp oil in the frying pan and fry the steaks 4 min. over medium-high heat, turning halfway, or until internal temperature using an instant read thermometer reaches 135°F (medium rare). Remove the steaks from the pan, cover loosely with foil and let stand 5 min.
3
Sauté the shallot 1 min. in the remaining oil. Add the balsamic vinegar and honey and simmer until reduced by 1/3. Divide the steaks among 4 plates. Drizzle the honey balsamic sauce over the steak and serve with the vegetables and fries.
