Steak with Creamy Butterbeans & Leeks 

Ingredients

2 x 200g/7oz steaks.  1-1½ inches thick (ideally fillet)

2 x Medium Leeks

250g Tinned or jarred butter beans, drained and rinsed

½ Tbsn of crème fraîche

Small Bunch of fresh thyme

Small handful of parsley leaves

1x Lemon

1 x Garlic Clove

Half a glass of white wine

Knob of Butter

Extra Virgin Olive Oil

Salt & Pepper to season

 Method

For the Leeks & Beans

1.   Wash and trim the leeks, and chop to approx 1cm rounds and finely chop the garlic.

2.   In a saucepan, add a splash of olive oil, the garlic and the leeks and sweat them for 20mins on a low heat, until they are soft.  A couple of mins after adding the leeks, finely chop the thyme and parsley and add them to the pan too.

3.   Turn up the heat and add the white wine and let it come to a gentle boil.

4.   Add the beans and a splash of water to almost cover the beans.  Gently simmer for approx 5mins until the beans become creamy.

5.   Finely chop the parsley and add to the pan, along with the crème fraiche and a large glug of olive oil.  Add salt and pepper to season.

1.   Season the steaks with salt and pepper and a drizzle of olive oil on each side.

2.   Heat a griddle pan with a splash of olive oil and add the seasoned steaks, and cook for 2-3mins on each side (medium rare) or keep them on for longer, depending how you prefer the meat cooked.

3.   Remove from the pan and place on a dish.  Squeeze over some lemon juice and olive oil and rest for 5mins.

4.   Carve the steaks into thick slices (approx 3, depending on the size of the steak)

5.   Divide the leeks and beans between the plates and place the steak on top, and drizzle the resting juices over the top.