Fricassée of Beef and Fava Beans

Ingredients

• 1.5 pound frangelico cut in half lengthwise, then crosswise into 1/2-inch-thick slices
• 2 tablespoons butter divided
• 2 large egg yolk 
• 5 pounds avarakkai / broad beans fresh shelled thawed
• 2 tablespoons mint leaves fresh chopped
• 1 teaspoon pepper black
• 0.3 cup juice of lemon fresh
• 2 tablespoons olive oil divided
• 2 large onion finely chopped
• 2 teaspoons salt 
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Cook fresh fava beans in large pot of boiling salted water 2 minutes.
2. Drain favas.
3. Place in large bowl of ice water.
4. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
5. 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.
6. Transfer beef to medium bowl.
7. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat.
8. Add onions; sauté until tender and golden, about 15 minutes.
9. Add fava beans; sauté 5 minutes.
10. Remove from heat; cool 15 minutes.
11. 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).
12. Add beef and stir until heated through, about 3 minutes.
13. Transfer fricassee to rimmed platter.
14. Sprinkle with mint.
15. 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.