Wednesday, 13 May 2015

Fillet Steak with White Bean Mash and Creamy Peas and Lettuce

I got the idea for this a few weeks ago, watching an old episode of Nigella Bites. Nigella used a sirloin 'minute' steak but as I made this just for myself on an evening when my partner was out with clients for a meal, I thought fillet steak was in order. I also added some vegetables to the equation as just steak and beans felt too plain for when I wanted something a little decadent, and the addition of creme fraiche to the veg just upped the ante a little further. I served simply, with a little whole grain mustard on the side and it was absolutely delicious together.

You could of course use sirloin or your own preferred cut of steak but I say if cooking for yourself, go fillet and treat yourself.

The wonderful thing about this dinner too is that it's completely low maintenance, it can be on the table in fifteen minutes, including marinading the steak but tastes terrific. 

1 fillet steak or steak of your choice
2 tbsp olive oil
1 clove garlic
2 spriggs of Rosemary
Pinch of coarse sea salt
Pinch of black pepper

White Bean Mash:
1 tin of cannelini beans, chickpeas or butter beans
1 tbsp olive oil
1 clove garlic
Zest & juice of half a lemon
Pinch of salt
Pinch of black pepper

Creamy Peas and Lettuce: 
2 tbsp frozen peas
1 little gem lettuce
1.5 tbsp creme fraiche
1 tsp grain mustard

Water from a recently boiled kettle

Firstly marinade the steak in the oil, Rosemary, seasonings and the crushed garlic and leave to infus or five minutes, or longer if you have it.

Get your steak griddle or pan on a low-medium heat to warm it up.

In a heavy-bottomed saucepan, drizzle in the oil and place on a low heat. Crush the garlic and add to the pan for 30 seconds just to slightly soften.

Open the can of beans of your choice, I used chickpeas here, drain the liquid and add to the pan.

Grate the zest of the lemon and squeeze out the juice and keep to one side.

With a wooden spoon keep moving the beans around, gently smooshing them downwards, after only a few minutes they will start to burst open, and their soft centres will start to take on the flavour of the oil. Now is the time to season and add the lemon juice and zest. Keep on stirring and smooshing downwards until the whole thing comes together and resembles mash. Then leave on the lowest heat and stir every few minutes to prevent any sticking to the pan and to make sure it stays hot.

My fillet steak was about 3cm thick and this is how I cooked it for blushing pink and rare inside, please check depending on your preference for steak and which cut and size you have to gauge cooking time.

Sear your steak for two minutes in the now hot griddle or pan without moving - if using a griddle this is what will give you those lovely griddle marks that I think make a steak that little bit more appealing.

After searing, allow to cook for 2-3 minutes further on each side, then remove and place onto a plate to rest. You can wrap with foil here to keep the steak hot, but remember the heat will keep the steak cooking, I tend to place onto a steak and then position a bowl over the top instead.

Remember to keep stirring the white beans throughout the steak preparation.

Finally you can prepare your vegetable accompaniment. Slice your little gem and wash then drain with a clean tea towel or some kitchen paper and leave to one side.

Place the peas into a small saucepan and then cover with boiling water and cook for two minutes.

In the meantime drizzle in the olive oil into a final pan and place on a low heat. Add the lettuce and allow to very gently saute.

Drain the peas and add these to the pan with the lettuce, also adding the creme fraiche and some seasoning. You can also add a little garlic here, but as the meal was already heavy on garlic I omitted here. Add the grain mustard and stir through. Once the creme fraiche has reduced down to a more liquidy form, this is ready - it takes no time at all.

Finally you are ready to plate up and enjoy this wonderful plate of food. Allowing the steak to rest for 4-5 minutes whilst getting the vegetables together will allow all of the juices to return and make for such a beautifully tender piece of meat.

A final flourish of coarse sea salt and pepper onto the steak before eating will again, up the ante. Enjoy!

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