This combination of medium-rare beef, with all its lovely resting juices, alongside creamy sweet white beans is a classic and an absolute must if you’ve never tried it before.
- 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 knob of butter
- A 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 creme fraiche
- Good-quality peppery extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–4cm/1–1 ½ inches thick
- 1 lemon
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 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, crème fraîche 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 4cm/1 1/2-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.
Nutritional information includes 1/8 teaspoon of added salt per serving and 1 teaspoon of olive oil for drizzling.