Grilled Fillet Steak with the Creamiest White Beans

Name: Grilled Fillet Steak with the Creamiest White Beans and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 knob of butter; A 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 creme fraiche; Good-quality peppery extra virgin olive oil; Sea salt; Freshly ground black pepper; 4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.54cm/11 1/2 inches thick; 1 lemon

Servings: persons

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 knob of butter
A 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 creme fraiche
Good-quality peppery extra virgin olive oil
Sea salt
Freshly ground black pepper
4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.54cm/11 1/2 inches thick
1 lemon

1
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.
2
Turn up the heat and add the white wine.
3
Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered.
4
Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy.
5
Add the parsley, creme fraiche and a good glug of the extra virgin olive oil and taste for seasoning.
6
Heat a griddle pan until white-hot, season your steaks and pat with olive oil.
7
Grill a 4cm/1 1/2-inch thick steak for 2 to 3 minutes on each side for medium-rare.
8
You can keep them on there for longer, turning as you go, until cooked to your liking.
9
Remove from the grill on to a dish and rest for 5 minutes.
10
Squeeze over some lemon juice and drizzle over some extra virgin olive oil.
11
Carve the steaks into thick slices.
12
Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.

89978

kcal

Calories

10143

Fat

144

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 leeks, washed, trimmed and finely sliced, A small bunch of fresh thyme, leaves picked, 2 garlic cloves, peeled and finely chopped, Olive oil, and more.

Yes, Grilled Fillet Steak with the Creamiest White Beans and Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Fillet Steak with the Creamiest White Beans and Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions