CHARGRILLED STRIPLOIN WITH WHITE BEAN CASSEROLE

Serves
4
Prep (Mins)
15
Cook (Mins)
30
Difficulty
Easy
Ingredients.
  • 4 x 180g Angus Reserve Striploin Steaks
  • 1 tsp ground fennel seeds
  • 1 tsp ground cumin
  • sea salt flakes
  • freshly-ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, very finely diced
  • 2 sticks celery, very finely diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp unsalted butter
  • 1 tbsp plain flour
  • ¼ cup dry sherry
  • 2 cups chicken stock
  • 400g cannellini beans, drained
  • ½ bunch parsley leaves
  • ½ bunch chives, snipped
Method.
  • Sprinkle the striploin steaks with spices, season with salt and pepper, then rub with half the olive oil. Set aside.
  • Sauté the onion, celery, garlic and bay leaves in a medium saucepan over a moderate heat in the remaining olive oil for 5 minutes, until softened. Add the butter, sprinkle with flour, then pour in the sherry and stock. Simmer until thickened, then fold in the beans and herbs.
  • Cook the striploin steaks over a hot barbecue grill for 8 minutes, turning often, until medium. Allow to rest for 2 minutes, then carve and serve with the white bean casserole.
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