Mother's Day, Bowling, Recipe and Beans,

I hope all you mothers out there had a very Happy Mother's Day on Sunday. I had my usual day of a couple of glasses of Fizz, some smoked salmon and, of course, some asparagus. Not because it was Mother's Day but because it was Sunday. Actually I had a fried egg and some asparagus for breakfast too, no, I didn't have asparagus for supper!!

No league bowling Monday, the winter season is now over. We begin the summer season on Wednesday. I am hoping to get my X-ray and Ultra Sound completed this morning and then we may go bowl a couple of games anyway. Next month the alley is closed on Mondays, in fact during the week it is only open Wednesday and Thursday. Not sure about the weekend. We never bowl then so no idea what happens.

Having decided to treat ourselves to fillet steak on Saturday, I wanted a different recipe so thought I would try this one. I have never seen this kind of butter bean in this part of the world, so I used white beans and, not having yoghurt I used cream and a little lemon juice. It was delicious. I really didn't think it was going to be this good. Only trouble now, I have some beans and leeks left over. Do try it I know you will enjoy it. Sunday I did some googling and it appears that Lima Beans really are butter beans and they can come in green or fade to cream colour like the ones in the picture below. Will have to check it out when I go shopping although the beans I used were fine.

Grilled Fillet Steak with the Creamiest White Beans and Leeks

JUICY, A LITTLE BIT BOOZY AND BRILLIANT

4 leeks , trimmed and finely sliced
1 small bunch fresh thyme , leaves picked
2 cloves garlic, peeled and finely chopped
olive oil
1 small wineglass white wine
500 g good-quality tinned butter beans , drained and rinsed
1 small handful freshly picked parsley leaves, finely chopped
1 Tbs fat-free natural yoghurt
good-quality peppery extra virgin olive oil
sea salt
freshly ground black pepper
4 200 g well-marbled quality fillet steaks, 2.5-4cm thick
1 lemon

1. Sweat the leeks, thyme and garlic with a splash of olive oil 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, yoghurt and a good lug of the extra virgin olive oil and taste for seasoning.

2. Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4 m/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.

Servings: 4

Author: Jamie Oliver
Source: Cook with Jamie