Bistecca Fiorentina with Creamy Beans
Difficulty: Easy. Prep time 40 minutes, plus overnight soaking time. Cooking time 1 hour. Cook's note: Tuscans are particularly fond of their soups and bean-based dishes; the locals are often called mangiafagioli or bean eaters. Try garlicky, creamy cannellinis with this classic Florentine steak.
⏱️ Prep: 40 min🍳 Cook: 60 min
Ingredients
| 250 g | dried cannellini beans, soaked overnight | |
| 2 T | butter | |
| 1 T | olive oil | |
| 4 | leeks, finely chopped | |
| 6 cloves | garlic, chopped | |
| 2 T | thyme | |
| 2 cups | 480 ml | cream |
| 0.5 cup | 120 ml | beef stock |
| — | salt, to taste | |
| 2 | T-bone steaks (550 g), at room temperature | |
| 6 T | butter | |
| 1 t | ground green peppercorns | |
| 3 T | balsamic vinegar |
Instructions
- To make the beans, drain and simmer in fresh water for 30 minutes, or until soft. Drain.
- Preheat the oven to 180°C. Heat the butter and the olive oil in an ovenproof pan. Add the leeks and cook until soft and slightly coloured. Add the beans, garlic and thyme and cook for 1 minute. Add the cream and stock and season. Place in the oven and bake for 30 minutes, or until bubbling.
- To make the steak, rub the steaks with 2 T butter and the pepper. Heat a grill pan until smoking hot and cook the steaks for 5 minutes on one side until caramelised. Turn and cook for a few more minutes. Remove from the heat and loosely cover with foil to rest.
- Heat the remaining butter and balsamic vinegar in a pan until the butter is melted. Whisk to combine.
- To serve, cut the steak off the bone and arrange the meat around the bone on top of the beans. Drizzle over the butter.