Name: Beef with white bean puree and tomato salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 400g can cannellini beans, rinsed, drained; 60ml olive oil; 42.00 gm lemon juice; 1 garlic clove, finely chopped; 2 corn cobs, husks and silks removed; 4 Beef Scotch Fillet Steaks; 350g pkt mixed medley tomatoes; 1/2 red onion, finely chopped; 82.50 ml coriander leaves; Lemon wedges, to serve

Beef with white bean puree and tomato salad

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Elevate your chargrilled beef and tomato salad with rich and velvety white bean puree.

Ingredients:

400g can cannellini beans, rinsed, drained
60ml olive oil
42.00 gm lemon juice
1 garlic clove, finely chopped
2 corn cobs, husks and silks removed
4 Beef Scotch Fillet Steaks
350g pkt mixed medley tomatoes
1/2 red onion, finely chopped
82.50 ml coriander leaves
Lemon wedges, to serve

Instructions:

Combine the beans, 1 tablespoon of oil, lemon juice, and garlic in a blender or food processor. Blend until smooth.
Preheat a barbecue grill or chargrill on high heat. Grill the corn for 8 minutes, turning occasionally, until tender and charred. Let it cool slightly. Using a small serrated knife, cut off the corn kernels and place them in a bowl.
Coat the beef with half of the remaining oil and season generously. Grill for 3 minutes on each side until desired doneness. Place on a plate, cover with foil, and let it rest for 5 minutes. Finally, thinly slice the beef before serving.
Cut small tomatoes in half and slice large tomatoes. Add them to the bowl with corn and onion. Mix everything together well and season to taste.
Plate the bean puree, top it with the beef and tomato salad, garnish with coriander, and finish with a drizzle of the remaining oil. Serve with lemon wedges.

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