Ingredients
5
pounds fresh fava beans, shelled, or 5 cups frozen double-peeled fava beans (from two 16-ounce packages), thawed
2
tbsp olive oil, divided
1
1 1/2-pound piece beef tenderloin, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
2
large onions, finely chopped
1/4
cup fresh lemon juice
1
tsp ground black pepper
2
tbsp chopped fresh mint
Directions
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 sauté 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; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 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 thickens 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.
5.
Market tip: Fresh fava beans are available at Middle Eastern markets, some farmers\' markets, and some supermarkets. Frozen double-peeled fava beans are sold at Middle Eastern markets; they don\'t require blanching before using in this recipe. If available, fresh lima beans can also be substituted.
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