Beef Tenderloin Steaks and Balsamic Green Beans

Jim and I agreed that neither of these recipes are anything earth-shattering (I've made them both before), but serve mashed potatoes on the side and this is a great meal!

Yield: Serves 4 (serving size: 1 steak and 1/2 cup bean mixture)
Total: 35 Minutes
Ingredients:
2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper
Cooking spray 

Preparation:
1. Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.
2. Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Nutritional Information:
Calories: 244
Fat: 9.4g
Saturated fat: 4g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 0.4g
Protein: 27.1g
Carbohydrate: 12.4g
Fiber: 3.1g
Cholesterol: 81mg
Iron: 2.4mg
Sodium: 285mg
Calcium: 78mg