Taste of the Gods - Seared Beef and White Bean Mash

Craving a winter roast... well we have the ideal alternative that is a lighter summer special. A warming family meal reminiscent of the classic Roast, we have replaced the beloved roasties for a healthy white bean aka cannelini mash flavoured with horseradish. If you are trying to cut down on your daily intake of net carbs this substitution will revolutionise all of your meals. Give it a go and click on the title to see the recipe.

Ingredients

  • 4 tbsp extra-virgin olive oil

  • 1 tbsp chopped Fresh rosemary

  • 1 tbsp chopped Fresh thyme

  • 280g/9.5oz piece beef fillet, trimmed

  • 50g/2.5oz unsalted butter

  • 1 large onion, finely chopped

  • 2 crushed garlic cloves

  • 410g can cannellini beans, drained and rinsed

  • 200g/8oz Savoy cabbage, cored and shredded

  • 3 tbsp chicken stock or water

  • 1 tbsp finely grated horseradish (from a jar is fine!)

  • 3 tbsp chopped fresh flat-leaf parsley

  • 2 tbsp basil/olive oil or drizzling.

Method

Mix 2 tablespoons of the oil with rosemary, thyme and some pepper in a shallow dish.

Coat the beef in it, cover and chill for 2 hours (or overnight). Let the beef come to room temperature.

Heat a cast iron griddle pan until very hot. Wipe the beef and cook for 4 – 6 minutes on each side for rare. Rest for 15 minutes.

Heat 1 tablespoon of oil and half the butter in a pan. Gently cook the onion and garlic for 8 – 10 minutes until soft, not brown. Add beans and cook for 1 – 2 minutes.

Heat a wok or large pan. Add remaining oil and butter. Stir fry the cabbage for 1 – 2 minutes. Add stock. Cook for a few more minutes to evaporate most of the liquid. Stir horseradish into the beans and mash. Stir in the parsley.

Carve the beef into 4 slices. Serve with beans, cabbage and drizzled with oil.

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