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Seared steak with cannellini bean mash
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2 thyme sprigs
2 tbsp balsamic vinegar
2 garlic cloves, crushed
1 and a ½ tbsp olive oil
2 sirloin steaks (200g each), trimmed of fat
1 tbsp dijon mustard
2 tbsp fat-free fromage frais
1 leek, thinly sliced
2 x 400g cans cannellini beans, drained and rinsed
100ml chicken stock
1 x ½ lemon, juice
220g green beans, trimmed
1. Mix the thyme and vinegar with 1 crushed garlic clove and 1 tbsp olive oil. Pour over the steaks, rubbing it in; set aside to marinate. Combine the mustard and fromage frais; set aside.
2. Heat the remaining oil in a pan and add the leek and remaining garlic. SautŽ for 5 minutes, then stir in the cannellini beans and stock. Simmer for 2 minutes, then mash. Stir in the lemon juice, season and keep warm.
3. Heat a griddle pan over a high heat. Brush the marinade from the steaks, then cook for 2 minutes each side for mediumrare; set aside. Wipe the pan with kitchen paper, then add the green beans to the pan and pour over any leftover marinade. Toss constantly, cooking for 2-3 minutes until the beans are tender. Slice the steak, then serve with the mash, beans and mustard sauce.
Typical values per serving:
This recipe was first published in January 2012.