Blade Steaks With Rosemary White Bean Purée Recipes

BLADE STEAKS WITH MUSHROOMS

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
• Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
• Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
• While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

BALSAMIC FLANK STEAK ON WHITE BEAN PURéE RECIPE - (5/5)

Steps:

• FLANK STEAK 1. If steak is too large to be manageable slice in half crosswise across the grain. 2. Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating (recipe follows). 3. Remove beef from bag and pat dry with paper towel. 4. Season generously on both sides with salt and pepper. 5. In a large sauté pan, heat oil over medium-high heat. Add steak and cook until well browned on one side, reduce heat if pan begins to burn. 6. Turn steak over and brown the other side; for medium-rare cook for 12 to 17 minutes depending on thickness of steak. Flank steak is at its best when not cooked past medium-rare; it should still be pink in the middle. 7. Remove steak from the pan and set aside to rest, covered with tin foil. 8. With a paper towel wipe the pan clean of any burnt bits of garlic or rosemary. To the pan add balsamic vinegar and honey. Cook over medium heat until reduced to a sauce consistency. 9. Pour the juices from the rested steak into the balsamic sauce. Slice the steak into 1⁄2-inch (1- cm) slices across the grain of the meat. 10. Serve on top of White Bean Purée drizzled with sauce. Serves 4 White Bean Purée 1. In a medium saucepan, heat oil over medium heat. 2. Add onion and cook until translucent, about 10 minutes. 3. Add garlic and chili flakes, cook for 30 seconds. 4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer. 5. Simmer for 20 minutes with lid on, then 10 minutes without lid. 6. Add cream if using and stir to combine. 7. Let cool slightly and purée with a hand blender or food processor. Season to taste. 8. Warm through before serving.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

BLADE STEAKS WITH ROSEMARY WHITE-BEAN PURéE

Steps:

• Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
• Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
• Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
• Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.

PAN-ROAST LAMB WITH WHITE BEAN PUREE & ROSEMARY JUS

Steps:

• Fry lamb @5 min each side. Remove from pan to a plate, keep warm.
• Make bean puree: In a clean pan, at a medium heat add oil, garlic and onion. Cook until onion is softened. Then add beans and cream. Reduce heat to low. Cook for a few minutes or until mixture come to the boil. Take off heat and process until smooth with food processor.
• Make Rosemary Jus: Melt butter and add onion, garlic and rosemary. Cook until onion is softened, then add wine. Cook about 2 minutes or until reduced by half. Add stock and cook until reduced by half again.
• slice up lamb, serve with puree on the side or underneath. Drizzle over jus.