Hamdi Saidani This Grilled Fillet Steak with the Creamiest White Beans and Leeks is a tender and elegant recipe, which is made with quality fillet steak and creamy butter beans. It’s a restaurant-quality dish, ready in about 40 minutes.
Grilled Fillet Steak with the Creamiest White Beans and Leeks Ingredients
- 4 leeks, washed, trimmed and finely sliced
- a small bunch of fresh thyme, leaves picked
- 2 garlic cloves, peeled and finely chopped
- olive oil
- a small wineglass of white wine
- 500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
- a small handful of freshly picked parsley leaves, finely chopped
- 1 tablespoon fat free natural yoghurt
- good-quality peppery extra virgin olive oil
- sea salt and freshly ground black pepper
- 4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–4cm/1–1½ inches thick
- 1 lemon
How To Make Grilled Fillet Steak with the Creamiest White Beans and Leeks
- Cook the leeks: In a heavy-bottomed saucepan, sweat the sliced leeks, thyme, and garlic with a splash of olive oil over a low heat for 20 minutes, until they are very soft and sweet.
- Make the creamy beans: Turn up the heat, add the white wine, and let it come to a boil. Add the drained and rinsed butter beans and a splash of water. Allow the mixture to simmer gently for 5 to 10 minutes until the beans are heated through and the liquid has become creamy.
- Finish the beans: Remove the pan from the heat. Stir in the chopped parsley, natural yoghurt, and a good drizzle of extra virgin olive oil. Taste and season with salt and pepper.
- Grill the steaks: Heat a griddle pan until it is white-hot. Pat the steaks dry, season them with salt and pepper, and rub with a little olive oil. Grill the steaks for 2 to 3 minutes on each side for medium-rare, or longer to your liking.
- Rest and serve: Remove the steaks from the grill onto a plate and let them rest for 5 minutes. Squeeze over some lemon juice and drizzle with a little extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans among your plates and place the sliced steak on top, drizzling over any of the resting juices.
Recipe Tips
- How to get a perfect sear on the steak? The key is to get your griddle pan white-hot before the steak goes on. This creates a beautiful crust on the outside while keeping the inside juicy. Also, make sure the steak is at room temperature and patted dry.
- What kind of beans are best? Good-quality canned or jarred butter beans are perfect for this recipe as they are large and have a wonderfully creamy texture. Cannellini beans would also be a good substitute.
- Can I use a different cut of steak? While fillet is incredibly tender, a well-marbled sirloin or rib-eye steak would also be delicious. Adjust the cooking time based on the thickness of the cut.
- Can I make the beans ahead of time? Yes, the creamy leek and bean mixture can be made up to a day in advance and stored in the refrigerator. Reheat it gently on the stove before serving.
What To Serve With Grilled Fillet Steak
This elegant dish is a complete meal, but it also pairs nicely with:
- A simple rocket and Parmesan salad
- Steamed asparagus spears
- Crusty bread to soak up the bean sauce
How To Store Leftovers
- Refrigerate: Store the leftover steak and the creamy beans in separate airtight containers in the refrigerator for up to 2 days. The steak is also delicious served cold and thinly sliced.
Grilled Fillet Steak Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 25g
- Protein: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why rest the steak after cooking?
Resting is a crucial step. It allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the steak, resulting in a much juicier and more flavorful result.
Can I make this dish without wine?
Yes. You can substitute the white wine with an equal amount of good-quality chicken or vegetable stock to deglaze the pan with the leeks.
How do I know when my steak is cooked to my liking?
The recipe suggests 2-3 minutes per side for a 4cm thick steak for medium-rare. The best way to learn is by feel: a medium-rare steak should have the same resistance as the fleshy part of your palm below your thumb when you press it. For more accuracy, use a meat thermometer.
Try More Recipes:
Grilled Fillet Steak with the Creamiest White Beans and Leeks Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
15
minutes30
650
kcalAn elegant and satisfying dish of perfectly grilled fillet steak served on a bed of incredibly creamy, sweet leeks and butter beans.
Ingredients
4 leeks, finely sliced
Small bunch of fresh thyme
2 cloves garlic, chopped
500g tinned butter beans, drained
Small handful fresh parsley, chopped
1 tbsp natural yoghurt
Small glass of white wine
4 x 200g fillet steaks
1 lemon
Olive oil, salt, pepper
Directions
- Gently sweat the leeks, thyme, and garlic in a saucepan with olive oil for 20 minutes until soft and sweet.
- Add the white wine, let it bubble, then add the beans and a splash of water. Simmer for 5-10 minutes until creamy.
- Stir in the parsley, yoghurt, and a drizzle of extra virgin olive oil. Season to taste.
- Cook the seasoned steaks on a white-hot griddle pan for 2-3 minutes per side for medium-rare.
- Let the steaks rest for 5 minutes, then squeeze over some lemon juice.
- Slice the steaks and serve them on top of the creamy beans, drizzling with any resting juices.
Notes
- Cooking the leeks slowly over a low heat is key to developing their sweet, gentle flavor.
- Don’t skip resting the steak after cooking; it’s essential for a juicy, tender result.
- This dish is all about quality ingredients, so use the best beef and olive oil you can.
- The creamy beans are a delicious and sophisticated alternative to traditional steak sauces.