<http://schema.org/recipeInstructions>
" Trim ends from green beans. Cut center part of each tomato into 2 thick slices; reserve ends for use another day. In 4-quart saucepan over high heat, heat 1 inch water to boiling. Add green beans; heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until beans are tender-crisp. Drain beans and place in bowl. In same saucepan over medium-high heat, in 2 teaspoons hot light corn-oil spread, cook mushrooms, stirring frequently, until golden. Stir green beans and soy sauce into saucepan with mushrooms; keep warm. In cup, mix cornstarch, beef bouillon, and 1/2 cup water until blended. In nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot light corn-oil spread, cook steaks with salt about 10 minutes, turning steaks once, for medium-rare or until of desired doneness. Remove steaks to plate; keep warm. In same skillet, cook tomatoes, turning once, just until hot. Remove to 4 warm dinner plates. If using wine, add to skillet; cook 30 seconds, stirring. Stir cornstarch mixture into skillet; cook 1 minute until sauce thickens slightly. Top each tomato slice with a steak. Spoon sauce over steaks; sprinkle steaks with crumbled Roquefort cheese. Serve steaks with green-bean mixture and bread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26953/filet-mignon-tomatoes-roquefort-2378/>