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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Steaks w/White Bean Puree & Roasted Vegetables

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 teaspoon plus 1 Tablespoon olive oil, divided
1 shallot, chopped
One 14.5 oz. can Great Northern Beans
1 cup gf Chicken Stock
2 medium leeks, tender white parts only, cut into fourths, lengthwise
16 thick stock asparagus spears
Salt and freshly ground black pepper
4 beef tenderloin filets
1 Tablespoon unsalted butter
1 cup cherry tomatoes, halved
1 teaspoon balsamic vinegar
1/4 cup Italian parsley, chopped

Directions

In a medium saucepan heat 1 teaspoon of olive oil over medium heat. Add shallots; sauté until tender, about 1-2 minutes. Add beans and chicken stock and simmer for 15 minutes.

Transfer bean mixture to a blender and puree.

Return to pan; season with salt and freshly ground black pepper and keep warm over low heat.

Meanwhile, preheat oven to 400°F.

Place leeks and asparagus spears on a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper.

Roast in oven for 10-15 minutes or until vegetables are tender.

Meanwhile, season steaks with salt and freshly ground black pepper.

In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add steaks, pan sear for 4-5 minutes per side, for medium rare.

Remove steaks from skillet; transfer to a plate and tent with foil to keep warm. Let rest for 5-10 minutes.

Using the skillet that you used for steaks, add tomatoes to pan and sauté until just tender. Drizzle with balsamic vinegar and season with salt and freshly ground black pepper.

To serve, spoon white bean puree onto a plate. Top with a filet. Place roasted vegetables around outer edge of bean puree and top steak with sautéed tomatoes. Garnish plate with chopped parsley.

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