Cast Iron

Broiled Fillet Steak with Creamy White Beans and Leeks

November 30, 2009
0 Ratings
  • Serves 6
Author Notes

The meat, with all it's delicious resting juices, is wonderful served sliced atop these creamy sweet beans. —Loulies

What You'll Need
  • 6 leeks, well-washed, trimmed and thinly sliced
  • 2 teaspoons freshly-picked thyme leaves
  • 3 lg. garlic cloves, minced
  • Good olive oil
  • 1 tablespoon butter, unsalted
  • 12 ounces white wine
  • 2 15-oz. cans white beans, such as cannellini or great northern drained and rinsed
  • a handful of Italian flat-leaf parsley leaves, minced
  • 1 heaping Tbls. creme fraiche, sour cream or whole-fat yogurt
  • Sea salt and freshly ground black pepper
  • 2 1/2 pounds well-marbled fillet steaks (ex: flatiron, tri-tip), 1- 1 1/2-inch thick
  • 1-2 lemons
  1. Melt butter and a splash of olive oil in a heavy-bottomed pan over low heat. Add leeks, thyme and garlic and slow cook until they are "soft and sweet", about 20 minutes. Turn up heat, add wine. Let wine reach a boil, add beans, and a little water (enough to almost cover beans). Simmer gently for 5-10 minutes. Add parsley, creme fraiche, and a nice toss of good olive oil. Taste for seasoning.
  2. Heat another heavy-bottomed cast-iron or griddle pan under a hot broiler. Season meat with salt and pepper and drizzle with a bit of olive oil. Sear steaks under the broiler for 2-3 minutes on each side for medium-rare. Remove from pan to a serving platter and let it rest for 5 minutes. Squeeze some lemon juice and drizzle some olive oil over meat. Carve steaks into thick slices. Divide beans on dinner plates and place steak on top. Drizzle with some of the resting juices.
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1 Review

newbiecook December 7, 2009

See Jaime Oliver's Recipe below from his website:
"grilled fillet steak with the creamiest white beans and leeks
main courses | serves Serves 4
This combination of medium-rare beef, with all its lovely resting juices, alongside creamy sweet white beans is a classic and an absolute must if you’ve never tried it before.

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter 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, crème fraîche and a good glug 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."