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.
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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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.