A good, well cooked steak is heavenly.
But with steaks often come the chunky chips too... this recipe here is a steak dish with a totally different angle - served with a bacon, bean and kale stew.
You definitely won't miss the chips!
Low in carbs, superbly nutritious and hopping with flavours - its such a savoury and satisfying hero of a dinner, and is ideal shared.
In it's own right, the bean stew is a prime dinner time contender - creamy and piquant with lots of depth, its a great dish to be eaten on its own.
INGREDIENTS
2 Fillet Steaks
White Mushrooms
150 gm Green Beans
1 Large Tomato
Tsp Olive Oil
BEAN, BACON AND KALE STEW
400gm Tinned Butter Beans
4 x Rashers Bacon
150 gm Kale cut in to ribbons
1 pt Chicken Stock
2 Cloves Garlic Minced
1 small onion, finely chopped
1 tsp English Mustard
1/2 cup of Full Cream
Salt
Butter
METHOD
STEAK
Trim and boil the green beans in a pan of boiling water and cook for 3-4 mins, drain when cooked.
Add oil to a heavy skillet pan or a good frying pan and heat until the oil separates and begins to smoke.
Place the steaks in the pan with a sprinkle of salt while they cook.
Based on a 'medium' steak cook it on both sides for 4 1/2 minutes on each side.
Add the whole mushrooms and the halved tomato to the pan so they soak up any steak juices and cook for 3-4 minutes until browned.
BEAN, BACON AND KALE STEW
Heat the butter in a large pan, chop and add the bacon, let it cook for 4 mins until browning the base of the pan.
Add In the onions, garlic and mustard and cook for a further 4 mins then add the beans, cabbage and stock.
Let the stock reduce (cooking for approx 10 more mins) then add in the cream, cooking for a further two mins and season to taste.
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