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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
freshly ground black pepper
4 x 200 g well-marbled quality fillet steaks , 2.5-4cm thick
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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. You can keep them on there for longer, turning as you go, until cooked to your liking. 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.