I love a good steak. Better yet, I love a great steak with delicious ‘accoutrements’.
A steak with the right portion of fat and marbling.
Cooked to the precise medium-rare temperature.
Sealed with the perfect crust from being cooking at a high temperature for a short amount of time.
Yet so tender. So juicy.
Served with decadent sides and sauces – not overly calorific – just extremely satisfying.
Mmm, I am envisioning myself at Peter Lugers, dining on one of his world famous steaks, having someone rub my feet and keep my glass of red wine full. Maybe a piano player in the background? Yup. That could work too.
a porcini rub? au jus? béarnaise sauce? red wine reduction? melted gorgonzola?
done. done and done. i’ll take one of each. for dipping.
Since money isn’t growing on the tree outside our place, CBH and I have learned to selectively purchase and cook a great steak at home. Ok, CBH should take all of the credit with cooking our steaks at home. I am a lucky girl! (exhibit A. below and above)
I am responsible for the side dishes and ‘accoutrements’. We’ve tried and loved the porcini rub. I could smear melted gorgonzola on anything and be one happy girl. Bearnaise sauce? Don’t mind if I do.
I decided to experiment with one of my most favorite kitchen ingredients to see what I could do: cannellini beans. I ended up with this delicious puree to serve with CBH’s perfectly cooked steak. (and yes, I’ve been dreaming of it ever since… along with the foot rub.)
I like to elegantly call this “White Bean Puree”, as I taste a big spoon full of this stuff. I could turn this into a soup it is so good.
Tip 1: Pick a piece of meat with some marbling and fat. The leaner cuts of beef are generally drier and don’t have as much flavor.
Tip 2: Tie a bunch of fresh herbs together with kitchen twine and keep them in the skillet while cooking the steak to add extra flavor.
WHITE BEAN PUREE
- 1 15.5oz can Cannellini Beans, drained and rinsed
- room temperature water
- 1 garlic clove, minced
- 1 tsp lemon zest
- kosher salt and pepper to taste
- In blender, puree cannellini beans with 2 Tbl. water. Add another Tbl if cannellini beans need a little more liquid.
- Add garlic and lemon zest.
- Puree to desired consistency.
- Season with salt and pepper.