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

Image may contain Dish Food Meal Lunch Plant Platter and Vegetable

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

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.