- 5 tbsp extra-virgin olive oil
- 2 tsp each finely chopped fresh rosemary and thyme
- 4 x 5oz thin cut sirloin steaks
- 2oz unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 12 oz cans cannellini beans, drained and rinsed
- ¼ tsp caraway seeds
- 1 small Savoy cabbage, cored and shredded
- 6 tbsp chicken stock
- 1 tbsp each chopped fresh flat leaf parsley and chives
- sea salt and freshly-ground black pepper
Steaks with White Bean Purée and Sautéed Savoy Cabbage
4
3 mins
Ingredients
- 5 tbsp extra-virgin olive oil
- 2 tsp each finely chopped fresh rosemary and thyme
- 4 x 5oz thin cut sirloin steaks
- 2oz unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 12 oz cans cannellini beans, drained and rinsed
- ¼ tsp caraway seeds
- 1 small Savoy cabbage, cored and shredded
- 6 tbsp chicken stock
- 1 tbsp each chopped fresh flat leaf parsley and chives
- sea salt and freshly-ground black pepper
Method:
Step 1
Preheat the oven to 400°F. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper.
Step 2
Add the minute steaks, turning to coat, then either use immediately (or cover with plastic wrap and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).
Step 3
Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1½ minutes on each side until seared. Remove from the heat and leave to rest in a warm place for about 5 minutes.
Step 4
Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not colored, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.
Step 5
To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Add the cabbage with the rest of the thyme and sauté for 1-2 minutes until softened but not colored. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.
Step 6
Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste.
Step 7
Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add sautéed cabbage and serve.
Method:
Step 1
Preheat the oven to 400°F. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper.
Step 2
Add the minute steaks, turning to coat, then either use immediately (or cover with plastic wrap and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).
Step 3
Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1½ minutes on each side until seared. Remove from the heat and leave to rest in a warm place for about 5 minutes.
Step 4
Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not colored, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.
Step 5
To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Add the cabbage with the rest of the thyme and sauté for 1-2 minutes until softened but not colored. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.
Step 6
Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste.
Step 7
Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add sautéed cabbage and serve.
