Seared Filet Mignon with Creamy Butter Beans, Leeks & Creme Fraiche

For someone who is a die hard steak and mash fan - the fact that I am even suggesting to pair a nice filet with something other than a classic mashed potato must mean this one is a keeper.  I am all about "the perfect bite" when it comes to red meat.  A little bite of steak, the perfect amount of jus, a little butter or garlic mashed potato - maybe a little creamed spinach... mmmmmm.  This recipe, however, brings a whole new spin on a meat and starch combo.  The creamy butter beans are the perfect compliment to the meat.  Mix it all together with some savory leeks which add a great texture, and the creamy and slightly tart creme fraiche and you've got a combo to die for.

Ingredients: serves 2

2 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
4 garlic cloves (chopped)
EVOO
1 stick of butter
2 cups white wine
500g tinned or jarred butter beans, drained and rinsed
a small handful of freshly Italian parsley, finely chopped
1/3 cup crème fraîche
sea salt and freshly ground black pepper
2 filet steaks
1 lemon

In a large pan, heat some EVOO on medium heat and then add your leeks, thyme, garlic and butter and let the mixture sweat for about 20 minutes (until they are soft and sweet).  Turn up the heat and add the white wine and bring to a boil.  Add the beans and a small splash of water (the beans should be almost all covered with liquid.  Simmer for 10 minutes until the beans are nice and creamy.  Add your parsley, creme fraiche and a splash of EVOO.  Taste for seasoning.  Keep heat on low.


Heat a separate pan until searing hot.  Season the steaks generously with salt and pepper and then lightly pat evenly with some EVOO.  Cook the steaks to your temperature preference (i suggest medium rare).  For medium rare it will be approximately 4 minutes on each side depending on the thickness of the steaks.  Remove them from the pan and let rest for 5 minutes to let the meat rest and the juices run back in.  Squeeze with some lemon juice and drizzle with some EVOO.  Carve in thick slices and plate over the butter bean mixture.  Drizzle with some of the steak juices - serve & enjoy!


xo


Chef Natty