INGREDIENTS:
1 pound filet beans, trimmed and washed 3-4 “spring” onions, halved through the root and sliced lengthwise into 1/8th inch wide strips ½ cup white wine such as chenin blanc, rousanne, chardonnay 2 tablespoons unsalted butter 4-6 ounces heavy whipping cream ½ teaspoon fresh thyme, minced salt and pepper to taste a pinch of nutmeg
METHOD:
Bring a pan of water large enough to hold all the beans with room to spare to a boil, and salt it liberally. Once it boils, add the beans and cook until tender, about 8 minutes. Once they are tender, drain and keep warm
While the beans cook, heat a sauté pan over medium-high heat. When hot, add the butter to the pan. Let it cook a little until it starts to turn a little brown and gives off a nutty aroma. Add the onions and toss to coat. Cook the onions until they are tender and cooked through, but not picking up any color. Season with salt and pepper, add the thyme, and then add the wine. Bring to a boil, and reduce by 80 percent. Add 4 ounces of cream and bring to a boil. Reduce until thickened and starting to color. You will notice a sweet and nutty aroma to the cream. Add the nutmeg and stir in. If it looks as if there will not be enough sauce for the beans, add more cream to the pan and cook down. The consistency of the sauce should be just thick enough that if you dip the back of a spoon into the sauce and run your finger through it, the finger should leave a trail the takes a couple seconds to fill in.
Once the cream has reduced, add the beans and toss to coat. There should be just enough sauce to very lightly nappe the beans and onions. Serve hot.
Chef’s Notes:
Do not reduce the cream too far or the texture will be too thick to be palatable. Nutmeg is a very pungent spice so only a very little is added at a time. You can always add more…
Serves: 4
Source: Chef Andrew E Cohen
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