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Beef Scotch Fillet with White Bean Puree
SERVES: 4
TOTAL TIME: 20 MINUTES
4 x 200 g Scotch fillet steaks
2 x 400 g cans cannellini beans, drained and rinsed
2 tbsp lemon juice
1 small garlic clove, crushed
2 tbsp extra virgin olive oil, extra to serve
2 tbsp tarragon, chopped, extra to serve
Mixed beans to serve, green beans, broad beans edamame
In the bowl of a food processor combine cannellini beans, lemon juice, garlic, half the oil and 2 tbs water. Process until smooth. Transfer to a bowl, stir in the tarragon. Season.
Brush the steak with remaining oil, season. Heat a barbecue or chargrill pan on medium high heat. Cook steak for 3 to 4 minutes each side for medium rare or until cooked to you liking. Transfer to a clean plate. Cover loosely with foil and rest for 5 minutes. Thinly slice.
To serve, divide the bean mixture amongst plates, top with steak, beans extra tarragon and drizzle with a little extra virgin olive oil.
TIPS:
1. Rump, porterhouse or eye fillet would also work in the recipe.
2. Scotch fillet steak can also be known as boneless rib eye.
3. Make sure all steaks are of the same thickness to ensure they cook evenly.
Recipe courtesy of Australian Beef.