February – Fillet steak with white bean mash and olive tapenade
2 fillet steaks, approx. 170g each
Couple of sprays of oil spray
70g of black and green pitted olives
1 tbsp. capers
2 1/2 tbsp. olive oil
2 tbsp. lemon juice
Small bunch parsley
1 small clove garlic minced (optional)
Butter bean mash
1 tin butter beans, drained
1 small clove garlic, minced
½ tsp dried thyme leaves
1 tbsp. olive oil
2 tbsp. lemon juice
1 pack tender stem broccoli (or normal broccoli)
10g toasted flaked almonds
½ tbsp. olive oil
½ lemon zest
Heat a frying pan to a high heat.
Spray the steaks on each side with a couple of sprays of oil spray and season with salt and black pepper. Cook on each side to your liking. Remove and cover loosely with foil and rest for 5 minutes.
To make the tapenade finely chop the olives, parsley, garlic and capers and add to a small bowl. Add the olive oil and the lemon juice. Alternatively place all the ingredients in the food processor and pulse until combined but not pureed.
Meanwhile for the butter bean mash heat the olive oil in a pan and add the garlic and thyme. Cook for a couple of minutes until the garlic starts to brown before adding the drained beans, lemon juice and 4-5 tbsps. boiling water. Cook for a few more minutes until warmed through, season well and squash the beans with a fork to create a creamy mash. Alternativley you can place the mixture in a blender and whizz into a puree if you prefer.
Steam or boil the broccoli for 4-5 minutes. Mix the olive oil with the lemon zest. Season with salt and pepper. Drain the broccoli and pour over the flavoured oil and the toasted almonds. Serve with the steaks.
Share the bean puree between 2 plates. Slice the steaks into stripes and place it on top, pour over any juices, followed by the tapenade. Serve with the broccoli.
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