Made dinner for the Whitemore & Batten families. Simple grilled flank steak, a beet & pear salad and a delicious dish of creamy white beans and leeks.
From Jamie Oliver http://www.jamieoliver.com/recipes/meat-recipes/grilled-fillet-steak-with-the-creamiest
Ingredients
• 4 leeks, washed, trimmed and finely sliced
• a small bunch of fresh thyme, leaves picked
• 2 garlic cloves, peeled and finely chopped
• olive oil
• a knob of butter
• a wineglass of white wine
• 500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
• a small handful of freshly picked parsley leaves, finely chopped
• 1 tablespoon crème fraîche Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.
