Beef steak with rosemary and white bean puree

4 servings

20 minutes

Beef steak with rosemary and white bean puree is a harmonious blend of rich meat flavor and the tenderness of bean puree. This recipe is inspired by American culinary traditions, where steak symbolizes quality and pristine taste. The aroma of fresh rosemary enhances the depth of the meat's flavor, while white beans add a creamy texture to the dish. White wine combined with tomato paste adds a slight acidity to the sauce, balancing the overall taste. Olives create an unusual accent with their salty notes. This dish is perfect for a cozy family dinner or a special occasion, providing a sense of gastronomic delight and elegance.

Energy value per serving

• Calories: 701
• Proteins: 47.1g
• Fats: 39.3g
• Carbohydrates: 37.7g

Ingredients

• Olive oil: 2 tbsp
• Beef fillet: 700 g
• Garlic: 2 clove
• Canned white beans: 2 jar
• Chicken broth: 0.3 glass
• Tomato paste: 1 tbsp
• Fresh rosemary: 1.5 tsp
• Dry white wine: 0.3 glass
• Pitted olives: 6 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Sprinkle four raw beef steaks with salt (3/4 teaspoon) and pepper (1/4 teaspoon).

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

2. In a large heavy skillet, heat 1 tablespoon of oil and fry the steaks for 5-9 minutes over medium heat, flipping once.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Beef fillet: 700 g

3. While the meat is cooking, chop the garlic in a food processor. Add 1/3 teaspoon of salt, beans, 1 tablespoon of oil, broth, and blend until smooth.

   Required ingredients:

   • Garlic: 2 cloves
   • Salt:  to taste
   • Canned white beans: 2 jars
   • Olive oil: 2 tablespoons
   • Chicken broth: 0.3 glass

4. Place the cooked steaks on plates and let them rest.

5. Meanwhile, add tomato paste and 1 teaspoon of finely chopped rosemary to the pan where the meat is frying, and sauté everything over medium heat for 30 seconds.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Fresh rosemary: 1.5 teaspoon

6. Add wine to the pan and, stirring actively, bring to a boil. After 30 seconds, add the bean puree and half of the sliced olives. Mix everything thoroughly and cook over medium heat for 3 minutes.

   Required ingredients:

   • Dry white wine: 0.3 glass
   • Canned white beans: 2 jars
   • Pitted olives: 6 pieces

7. Remove the puree from the heat, season with salt and pepper to taste, and serve with steaks, sprinkled with the remaining rosemary and olives.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Fresh rosemary: 1.5 teaspoon
   • Pitted olives: 6 pieces