Jamie Oliver’s Grilled Steak with White Beans

Who needs a pricey restaurant for a Saturday night date with your husband when you can enjoy this dish at home? I made this dinner for my husband and I this weekend, and served it with sautéed spinach and a bottle of Chianti. (It’s a recipe for 4, so we have leftovers, too.) From Cook with Jamie, it’s called “Grilled fillet steak with the creamiest white beans and leeks.” The accompanying photography is by David Loftus and Chris Terry; I snapped this shot from the cookbook with my iPhone. Here is the recipe, verbatim from the book:

Photo taken from 'Cook with Jamie'; photography by David Loftus and Chris Terry.

Photo taken from ‘Cook with Jamie’; photography by David Loftus and Chris Terry.

“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.” —Jamie Oliver

Serves 4. 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
  • knob of butter
  • a wineglass of white wine
  • 1 lb 2 oz good-quality tinned lima beans, drained and rinsed
  • a small handful of freshly picked parsley leaves, finely chopped
  • 1 Tbsp creme fraiche (sour cream)
  • good quality peppery extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 7 oz well-marbled fillet steaks, preferably free-range or organic, 1 to 1-1/2 inches thick
  • 1 lemon

Method:

  • 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, creme fraiche and a good glut of 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 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.

 

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