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Minute Steaks with White Bean Pur?©e and Sautéed Savoy Cabbage

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. We've paired it with some minute steaks, which literally take 3 minutes to cook. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety such as York or January King, depending on what's available.

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Minute Steaks with White Bean Purée and Sautéed Savoy Cabbage
  • 5 tbsp extra-virgin olive oil
  • 2 tsp each finely chopped fresh rosemary and thyme
  • 4 x 150g (5oz) thin cut sirloin steaks
  • 50g (2oz) unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, drained and rinsed
  • good pinch of caraway seeds
  • 1 small Savoy cabbage, cored and shredded
  • approx. 6 tbsp chicken stock
  • 1 tbsp each chopped fresh flat leaf parsley and chives
  • sea salt and freshly-ground black pepper
  • 5 tbsp extra-virgin olive oil
  • 2 tsp each finely chopped fresh rosemary and thyme
  • 4 x 150g (5oz) thin cut sirloin steaks
  • 50g (2oz) unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, drained and rinsed
  • good pinch of caraway seeds
  • 1 small Savoy cabbage, cored and shredded
  • approx. 6 tbsp chicken stock
  • 1 tbsp each chopped fresh flat leaf parsley and chives
  • sea salt and freshly-ground black pepper
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Step 1

Preheat the oven to 200°C/400°F/Gas 6. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper. Add the minute steaks, turning to coat, then either use immediately (or cover with clingfilm and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).

Step 2

Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1 ½ minutes on each side until well sealed. Remove from the heat and leave to rest in a warm place for about 5 minutes.

Step 3

Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not coloured, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.

Step 4

To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Tip in the cabbage with the rest of the thyme and sautéfor 1-2 minutes until softened but not coloured. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.

Step 5

Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste. Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add a mound of cabbage to each one to serve.

Copy Text

Step 1

Preheat the oven to 200°C/400°F/Gas 6. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper. Add the minute steaks, turning to coat, then either use immediately (or cover with clingfilm and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).

Step 2

Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1 ½ minutes on each side until well sealed. Remove from the heat and leave to rest in a warm place for about 5 minutes.

Step 3

Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not coloured, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.

Step 4

To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Tip in the cabbage with the rest of the thyme and sautéfor 1-2 minutes until softened but not coloured. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.

Step 5

Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste. Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add a mound of cabbage to each one to serve.