Tuesday, February 15, 2011

Grilled Fillet Steak with Creamiest White Beans and Leeks

A few weekends ago, we were in Crested Butte for some winter fun with some wonderful friends.  We all shared the cutest little cabin.  In between our skiing adventures, we cooked and ate.  For dinner one night, our friends made this amazing dish by Jamie Oliver.  It was was so delicious, I couldn't wait to make it again at home.  

The lima beans are really star of the show here.  That says a lot considering the fact that medium rare steak is sliced and laid on top.  Since a good steak is a little pricey for a weeknight meal, I chose to just have one for the two of us and pair it with a fried egg.  But I think steak, egg or both would all be great choices.

Grilled Fillet Steak with Creamiest White Beans and Leeks

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 crème fraîche
good-quality peppery extra virgin olive oil
sea salt and freshly ground black pepper
4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–
4cm/1–11/2 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/11/2 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.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings:  

Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5


  1. OMG, an egg too? Can life get any better?

    As we found out in Crested Butte, if you can't find leeks, the recipe tastes fine with yellow onions as a substitute.


  2. Oh man does that look good. You totally had me at creamiest white beans...but that steak is quite the looker also.

  3. Yes, Dan, I tried really hard to tell the difference between the leeks version and the onion version...both were delicious and lovely. Really no difference. Leeks just make ya feel fancy.