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Recipes Appetizers Main Course Beef
Recipes Appetizers Main Course Beef
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| Servings: | 4 |
| Author Notes: | This combination of medium-rare beef, with all its lovely roasting juices, alongside creamy sweet white beans is a classic and an absolute must if you’ve never tried it before. |
| Ingredients: |
4 leeks, washed, trimmed, and finely sliced a small bunch of thyme, leaves picked 2 garlic cloves, peeled and finely chopped olive oil a knob of butter 1 wineglass of white wine 1 pound, 2 ounces good quality canned lima beans, drained and rinsed 1 small handful of freshly picked parsley leaves, finely chopped 1 tablespoon crème fraiche good quality peppery extra-virgin olive oil sea salt and freshly ground black pepper 4 well marbled fillet steaks, 7 ounces each, preferably free range or organic, 1 – 1 1/2 inches thick 1 lemon |
| Instructions: |
Sweat the leeks, thyme, and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to a boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraiche and a good glug of the extra virgin olive oil and taste for seasoning.
Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 1 1/2 inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and let rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices. |
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