Cook with Jamie
Grilled fillet steak with the creamiest white beans and leeks
Juicy, a little bit boozy and brilliant
55 mins
Super easy
serves 4
About the recipe
This one's all about the resting juices from the fillet beef steak meeting those creamy, sweet beans.
Recipe From
Ingredients
4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a small wineglass of white wine
500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
a small handful of freshly picked parsley leaves, finely chopped
1 tablespoon fat free natural yoghurt
good-quality peppery extra virgin olive oil
sea salt and freshly ground black pepper
4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–4cm/1–1½ inches thick
1 lemon
Method
- Sweat the leeks, thyme and garlic with a splash of olive oil 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 the 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, yoghurt and a good lug 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 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and 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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