Steaks with White Bean Purée and Sautéed Savoy Cabbage

This white bean purée is a great alternative to creamy mashed potatoes and every bit as delicious. We’ve paired it with some minute steaks, which literally take 3 minutes to cook.


Serves 4

  • 5 tbsp extra-virgin olive oil
  • 2 tsp each finely chopped fresh rosemary and thyme
  • 4 x 5oz thin cut sirloin steaks
  • 2oz unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 12 oz cans cannellini beans, drained and rinsed
  • ¼ tsp caraway seeds
  • 1 small Savoy cabbage, cored and shredded
  • 6 tbsp chicken stock
  • 1 tbsp each chopped fresh flat leaf parsley and chives
  • sea salt and freshly-ground black pepper


  1. Preheat the oven to 400°F. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper.
  2. Add the minute steaks, turning to coat, then either use immediately (or cover with plastic wrap and chill for up to 24 hours – although best to allow them to come back to room temperature before cooking).
  3. Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 1½ minutes on each side until seared. Remove from the heat and leave to rest in a warm place for about 5 minutes.
  4. Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not colored, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.
  5. To sauté the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Add the cabbage with the rest of the thyme and sauté for 1-2 minutes until softened but not colored. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.
  6. Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork. Fold in the parsley and chives, then season to taste.
  7. Divide the bean purée among the warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add sautéed cabbage and serve.