Cast Iron

Broiled Fillet Steak with Creamy White Beans and Leeks

November 30, 2009
0 Ratings
Author Notes

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

  • Serves 6
  • 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
In This Recipe
  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.
Contest Entries

See what other Food52ers are saying.