Seared Steak With Creamy Beans
Ingredients
- 1 tablespoon olive oil
- 2 large leeks trimmed, cleaned and finely sliced
- 2 garlic cloves finely chopped
- 400 g can butter beans rinsed and drained
- 4 fillet steaks about 150 g each
- small bunch of parsley chopped
- 1 tablespoon natural yogurt
- 2 tablespoons extra virgin olive oil
- salt and pepper
Instructions
- Heat the oil in a frying pan, add the leeks and garlic and sauté over a low heat for 12–15 minutes until soft.
- Add the beans and enough water just to cover, then simmer for 8–10 minutes until the beans are very soft.
- Meanwhile, heat a griddle pan until very hot and cook the steaks to your liking.
- Leave to rest.
- Stir the parsley, yogurt and olive oil into the beans and season with salt and pepper.
- Slice the steaks into large chunks and serve on a bed of creamy beans.
Notes / Tips / Wine Advice:
For spicy beans on toast,
heat 1 tablespoon olive oil in a frying pan, add 1 chopped leek and 1 cored, deseeded and chopped red pepper and sauté for 5 minutes until softened. Stir in 2 rinsed and drained 400 g cans butter beans, 2 tablespoons gluten-free tomato ketchup, ½ tablespoon gluten-free Worcestershire sauce and 3 tablespoons water. Bring to a simmer and cook for 10–12 minutes. Season to taste, then add 2 tablespoons chopped parsley and 2 tablespoons flaked almonds. Toast 4 slices of gluten-free bread and spoon over the beans to serve. Calories per serving 310Nutritional Information
Calories: 270 kcal
