Blade Steaks With Rosemary White Bean Purée Food

BLADE STEAKS WITH ROSEMARY WHITE-BEAN PURéE

Steps:

• Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
• Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
• Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
• Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.

PAN-ROAST LAMB WITH WHITE BEAN PUREE & ROSEMARY JUS

Steps:

• Fry lamb @5 min each side. Remove from pan to a plate, keep warm.
• Make bean puree: In a clean pan, at a medium heat add oil, garlic and onion. Cook until onion is softened. Then add beans and cream. Reduce heat to low. Cook for a few minutes or until mixture come to the boil. Take off heat and process until smooth with food processor.
• Make Rosemary Jus: Melt butter and add onion, garlic and rosemary. Cook until onion is softened, then add wine. Cook about 2 minutes or until reduced by half. Add stock and cook until reduced by half again.
• slice up lamb, serve with puree on the side or underneath. Drizzle over jus.

BALSAMIC FLANK STEAK ON WHITE BEAN PURéE RECIPE - (5/5)

Steps:

• FLANK STEAK 1. If steak is too large to be manageable slice in half crosswise across the grain. 2. Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating (recipe follows). 3. Remove beef from bag and pat dry with paper towel. 4. Season generously on both sides with salt and pepper. 5. In a large sauté pan, heat oil over medium-high heat. Add steak and cook until well browned on one side, reduce heat if pan begins to burn. 6. Turn steak over and brown the other side; for medium-rare cook for 12 to 17 minutes depending on thickness of steak. Flank steak is at its best when not cooked past medium-rare; it should still be pink in the middle. 7. Remove steak from the pan and set aside to rest, covered with tin foil. 8. With a paper towel wipe the pan clean of any burnt bits of garlic or rosemary. To the pan add balsamic vinegar and honey. Cook over medium heat until reduced to a sauce consistency. 9. Pour the juices from the rested steak into the balsamic sauce. Slice the steak into 1⁄2-inch (1- cm) slices across the grain of the meat. 10. Serve on top of White Bean Purée drizzled with sauce. Serves 4 White Bean Purée 1. In a medium saucepan, heat oil over medium heat. 2. Add onion and cook until translucent, about 10 minutes. 3. Add garlic and chili flakes, cook for 30 seconds. 4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer. 5. Simmer for 20 minutes with lid on, then 10 minutes without lid. 6. Add cream if using and stir to combine. 7. Let cool slightly and purée with a hand blender or food processor. Season to taste. 8. Warm through before serving.

CHICKEN AND BRUSSELS SPROUTS OVER WHITE-BEAN AND ROSEMARY PUREE

Steps:

• Heat the oven to 450°. In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper. Set aside.
• Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Arrange the chicken pieces about 1 inch apart, skin-side up, and roast for 25 minutes.
• Add the Brussels sprouts and continue cooking until the chicken and sprouts are done, about 12 minutes longer. Transfer them to plate and leave to rest in a warm spot for about 5 minutes.
• Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, and the rosemary over low heat, stirring, for 3 minutes.
• Raise the heat to moderate and add the beans, 1/4 cup of the water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Cook, mashing the beans to a coarse puree, until hot, about 5 minutes. Stir in the parsley.
• Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1/4 cup water.
• Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to 1/4 cup, about 4 minutes.
• Add any accumulated juices from the chicken and a pinch each of salt and pepper.
• Spoon the white-bean puree onto plates and top with the chicken, the Brussels sprouts, and then the pan juices.