Jamie Oliver

Grilled fillet steak with the creamiest white beans and leeks

Juicy, a little bit boozy and brilliant

Thanks for voting. Why not leave a comment
Rate
(32)

Grilled fillet steak with the creamiest white beans and leeks

Serves 4
Cooks In55 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    472
    24%
  • Fat
    14.7g
    21%
  • Saturates
    6.0g
    30%
  • Protein
    52.1g
    115%
  • Carbs
    20.3g
    8%
  • Sugar
    5.3g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
recipe adapted from

Cook with Jamie

Nutrition per serving
  • Calories
    472
    24%
  • Fat
    14.7g
    21%
  • Saturates
    6.0g
    30%
  • Protein
    52.1g
    115%
  • Carbs
    20.3g
    8%
  • Sugar
    5.3g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 4 leeks , trimmed and finely sliced
  • 1 small bunch fresh thyme , leaves picked
  • 2 cloves garlic , peeled and finely chopped
  • olive oil
  • 1 small wineglass 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

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.

Tip

View Comments

Jamie's world