Tuscan Steak & White Beans

• Beef Sirloin(680 g)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Onion(1)
• Garlic(4 cloves)
• Sun-dried tomatoes(80 g)
• Cannellini Beans(800 g)
• Chicken Broth(180 ml)
• Heavy cream(120 ml)
• Spinach(120 g)
• Parmesan(50 g)
• Lemon(1)
• Fresh basil(10 g)optional
• Butter(1 tbsp)

Method

1. 1

   Pat the {Beef steak} dry, then season all over with {Salt} and {Black pepper}. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Sun-dried tomatoes}, grate the {Parmesan}, and cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Beef steak} and cook until well browned and the center reaches 52°C for medium-rare, about 3–4 minutes per side. Transfer to a plate and top with {Butter} to melt over the meat.

   ~8 min

3. 3

   Lower the heat to medium. In the same skillet, cook the {Onion} for 3 minutes until softened. Stir in the {Garlic} and {Sun-dried tomatoes} for 1 minute.

   ~4 min

4. 4

   Add the {White Beans} and {Chicken Stock}. Simmer for 5 minutes, lightly crushing some of the beans with a spoon so the base turns creamy and thick.

   ~5 min

5. 5

   Stir in the {Heavy cream}, {Spinach}, and most of the {Parmesan}. Cook for 3–4 minutes until the spinach wilts and the beans are rich and cohesive. Squeeze in a little {Lemon} juice to brighten.

   ~4 min

6. 6

   Rest the steak for 5 minutes, then slice. Spoon the creamy beans onto plates, arrange the steak over the top, and finish with the remaining {Parmesan}, torn {Fresh basil}, and extra {Lemon} wedges if you like.

   ~6 min