Name: Fricassée of Beef and Fava Beans
Yield: Makes 6 servings
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, then 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

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Fricassée of Beef and Fava BeansPORNCHAI MITTONGTARE

A fusion of flavors and technique from two cuisines makes this main course taste new. The cooking method is based on an Italian fricassea made with egg yolks and cream; the combination of favas and mint is Middle Eastern. The resulting dish is absolutely delicious. Serve with plenty of crusty bread to mop up the sauce.

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.

Recipe notes

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