Grilled Fillet Steak with the Creamiest White Beans and Leeks

By Karena:

With a name like that, it has to be Jamie Oliver-inspired.  We wanted something simple that was going to taste complicated.  This delivered.  I think this is a new favorite for those nights when you just want a good grilled steak and something creamy alongside it. The leeks smell amazing while they're simmering.  (Serves 2)

• 2 leeks, washed, trimmed, and finely sliced
• a small bunch of fresh thyme, leaves picked
• 2 garlic cloves, peeled and finely chopped
• olive oil
• butter
• a wineglass of white wine
• 1/2 lb good quality lima beans (butter beans), drained and rinsed
• a handful of fresh parsley, chopped
• 1/2 T creme fraiche or yogurt
• extra virgin olive oil
• sea salt and pepper to taste
• Enough Well-marbled fillet steaks for everyone
• 1 lemon

1. Sweat the leeks, thyme and garlic with a splash of olive oil and butter in a saucepan on low heat for 20 minutes until they are soft and sweet.
2. Turn up the heat and add the white wine and let it come to a boil. 
3. Add the beans and a splash of water, so that they are almost covered.
4. Allow to simmer for 5 to 10 minutes until beans are creamy.
5. Add the parsley, creme fraiche and a glug of extra virgin olive oil and taste for seasoning.  Set aside.

1. Heat a griddle pan or grill and season your steaks on both sides with salt, pepper, and olive oil.
2. (This is Dave's method):  Grill for 2 minutes, then rotate 90 degrees on the same side and grill for another two minutes.
3. Flip the steaks over and grill for two minutes.  Rotate 90 degrees and grill for another two minutes to achieve that "checkered grill-mark" look. 
4. Remove from the grill and let rest for 5 minutes.  Drizzle olive oil and lemon juice over the steaks.
5.  Serve with creamy bean and leek mixture!

Comments

[liz]

Mmm, I've never cooked with a lima bean. But I just grew recently obsessed with fava beans, and I love anything with leeks - I am going to try a similar preparation with favas.