This is simple, delicious home cooking. Serve with Excelsior Cabernet Sauvignon.
Why is this the right wine choice? Cabernet Sauvignon goes very well with uncluttered food like this straight forward steak recipe – good quality ingredients, simply prepared.
To serve 4 you will need:
- 1 small bunch fresh thyme, leaves picked
- 4 leeks, trimmed and finely sliced
- 2 cloves garlic, peeled and finely chopped
- olive oil
- 1 small glass white wine
- 500 g good-quality tinned butter beans, drained and rinsed
- 1 small handful freshly picked parsley leaves, finely chopped
- 1 tablespoon fat-free natural yoghurt
- good-quality peppery extra virgin olive oil
- sea salt
- freshly ground black pepper
- 4 x 200 g well-marbled quality fillet steaks, 2.5-4cm thick
- 1 lemon
What to do:
- Sweat the leeks, thyme and garlic with a splash of olive oil 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, yoghurt and a good lug 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/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare.
- 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.
From Jamie Oliver