Steak with Creamy Butter Beans
Tender seared fillet steak served over creamy butter beans with soft leeks, garlic, parsley and natural yogurt. A satisfying beef dinner with plenty of protein and a rich but fresh flavour.
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
Serving: 290 gr | Calories: 270 kcal | koolhydraten: 16 g | Eiwitten: 34 g | Vet: 9 g | Verzadigd vet: 3 g | Natrium: 210 mg | Suiker: 3 g