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Grilled fillet steak with the creamiest white beans and leeks
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Total Time:
55 minutes
Succulent fillet steak served over creamy sweet beans.
Ingredients:
  • 4 leeks trimmed and finely sliced
  • 1 small bunch fresh thyme leaves picked
  • 2 cloves garlic peeled and finely chopped
  • olive oil
  • 1 small wineglass white wine
  • 500 g good-quality tinned butter beans drained and rinsed
  • 1 small handful freshly picked parsley leaves finely chopped
  • 1 tablespoon fat-free natural yoghurt
  • good-quality peppery extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 4 x 200 g well-marbled quality fillet steaks 2.5-4cm thick
  • 1 lemon
Instructions:
  • • Cook leeks, thyme, and garlic with a splash of olive oil in a heavy-bottomed saucepan over low heat for 20 minutes until soft and sweet. Increase heat, stir in white wine, and bring to a boil. Add beans and a splash of water until beans are almost covered. Simmer gently for 5 to 10 minutes until beans are creamy. Stir in parsley, yoghurt, and extra virgin olive oil. Adjust seasoning to taste. • Heat a griddle pan until very hot, season steaks, and lightly coat with olive oil. Grill 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. Cook longer for desired doneness. Rest steaks for 5 minutes. Finish with lemon juice and extra virgin olive oil. Carve steaks and serve on top of creamy beans, drizzle with resting juices.

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