Steak with Creamy Butter Beans
Equipment
- Frying pan
- griddle pan
- Knife
- Wooden spoon
Ingredients
- 400 g butter beans canned, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 4 fillet steaks about 150 g each
- 2 garlic cloves finely chopped
- 2 large leeks trimmed, cleaned and finely sliced
- 1 tablespoon natural yogurt
- 1 tablespoon olive oil
- Small bunch parsley chopped
- Salt and pepper to taste
- Water as needed
Instructions
- Heat the olive oil in a frying pan, add the leeks and garlic and sauté over low heat for 12 to 15 minutes, until soft.
- Add the butter beans and enough water just to cover them, then simmer for 8 to 10 minutes, until the beans are very soft.
- Meanwhile, heat a griddle pan until very hot and cook the fillet steaks to your preferred doneness.
- Transfer the steaks to a plate and leave them to rest.
- Stir the parsley, natural yogurt and extra virgin olive oil into the beans and season with salt and pepper.
- Slice the rested steaks into large pieces.
- Divide the creamy butter beans between four plates, top with the steak and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the sliced steak immediately over a generous bed of creamy butter beans. The combination of Beef and beans makes this substantial enough for a complete Main Course. A simple green salad or steamed vegetables can be added alongside.Recipe Notes
Cook the leeks slowly over low heat so they become soft and sweet without browning too quickly. Simmer the butter beans until very tender, as their soft texture is what gives the finished mixture its creamy character. Allow the steaks to rest after cooking before slicing them into large pieces. This helps retain their juices and gives you time to finish the creamy beans.Variation
For spicy beans on toast, sauté 1 chopped leek and 1 chopped red pepper in 1 tablespoon olive oil for 5 minutes. Add two rinsed and drained 400 g cans butter beans, 2 tablespoons gluten-free tomato ketchup, ½ tablespoon gluten-free Worcestershire sauce and 3 tablespoons water. Simmer for 10 to 12 minutes, then add parsley and flaked almonds. Serve over 4 slices of toasted gluten-free bread. This variation contains approximately 310 calories per serving.Storage Advice
Store leftover steak and creamy beans separately in airtight containers in the refrigerator and use within 2 days. Reheat the beans gently until thoroughly hot. Steak is best served freshly cooked, as reheating can change its texture and doneness.Wine Advice
A medium-bodied Merlot pairs well with the tender beef and creamy butter beans. A fuller Cabernet Sauvignon is another good choice, particularly if the fillet steaks are cooked medium or medium-rare.Nutrition values
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About Steak with Creamy Butter Beans
Steak with Creamy Butter Beans combines tender fillet Beef with a simple mixture of butter beans, slowly softened leeks, garlic, parsley and natural yogurt. Rather than serving the steak with potatoes or another traditional accompaniment, the creamy beans provide a hearty base with plenty of texture and flavour.
Cooking the Leeks Slowly
The recipe begins by gently cooking finely sliced leeks and garlic in olive oil. A low heat and relatively long cooking time of 12 to 15 minutes allow the leeks to soften thoroughly without becoming heavily browned.
As the leeks cook, their flavour becomes milder and sweeter. Garlic adds a savoury background that works with both the beans and the beef.
Making the Butter Beans Creamy
Rinsed and drained butter beans are added directly to the softened leeks. Enough water is added to just cover them before they are simmered for another 8 to 10 minutes.
Cooking the beans until very soft is intentional. Their naturally creamy texture becomes even more pronounced and creates a substantial base for the steak without requiring a heavy cream sauce.
Cooking the Fillet Steak
While the beans simmer, a griddle pan is heated until very hot. The fillet steaks are then cooked to the preferred level of doneness.
Fillet steak is naturally tender and requires relatively little preparation. After cooking, allow the steaks to rest before slicing. Resting helps retain the meat juices rather than losing them immediately onto the chopping board.
Finishing the Creamy Beans
Natural yogurt, extra virgin olive oil and chopped parsley are stirred through the beans just before serving. The yogurt adds creaminess and a slight tang without making the dish excessively rich.
Extra virgin olive oil gives the beans additional richness, while parsley provides a fresh herbal finish. Taste before serving and adjust the salt and pepper as needed.
Serving as a Main Course
Slice the rested steaks into large pieces and arrange them over the creamy beans. This creates a straightforward Main Course in which the beans effectively replace a more traditional potato or rice accompaniment.
A green vegetable or simple salad works well alongside if you want to add freshness without making the meal considerably heavier.
Why Beef and Butter Beans Work Together
Butter beans have a mild flavour and soft texture, so they provide a useful contrast to seared steak. Their creaminess also works particularly well with the juices released by the sliced beef.
Leeks, garlic and parsley keep the bean mixture savoury but relatively light, allowing the flavour of the fillet steak to remain prominent.
Spicy Beans on Toast Variation
The original recipe includes a meat-free variation using butter beans with leek, red pepper, tomato ketchup and gluten-free Worcestershire sauce. Parsley and flaked almonds are added before the beans are spooned over gluten-free toast.
This variation contains approximately 310 calories per serving. Because it includes almonds, its dietary and allergen classifications differ from those of the main steak recipe.
Preparing and Storing
The creamy bean mixture can be prepared shortly before the steaks are cooked and kept warm over very low heat. If it thickens too much, add a small splash of water before serving.
Leftovers should be cooled promptly and refrigerated. Store the steak separately when possible so the beans can be reheated thoroughly without overcooking the meat.
Food Safety
Keep raw beef refrigerated until needed and use clean utensils and preparation surfaces. Cooking preferences for whole steaks can vary, but extra care is appropriate when serving people who are at increased risk from foodborne illness.
For current information about safe meat preparation and storage, consult the U.S. Food and Drug Administration food-safety information.
Steak with Creamy Butter Beans is a simple way to pair tender fillet steak with a hearty bean accompaniment. Soft leeks, garlic, yogurt, parsley and olive oil turn the butter beans into a creamy base that makes the dish satisfying without relying on a heavy sauce.