Ingredients (serves 2):
10.5 oz. (300g) rib-eye steak, fat removed
2 springs rosemary, leaves only
2 cloves garlic, sliced
7 oz. (200g) mixed wild mushroom
14 oz. (400g) can cannellini beans
1 tbsp. apple cider vinegar
salt and pepper
- Heat a large pan on a medium-high heat.
- Rub the steak with a pinch of salt and black pepper, then sear the steak for 4 minutes on each side, remove the steak from the pan, cover with tin foil and rest for 5-10 minutes.
- Reduce the heat to medium, and in the same pan add the mushrooms and cook for 5 minutes until starting to brown. Add the rosemary leaves and the garlic slices to the mushrooms and cook for a further minute, stirring constantly to stop the garlic from burning.
- Now add in the cannellini beans and their juice, as well as the vinegar. Season to taste with salt and pepper and simmer for 5-6 minutes.
Once ready, pour the steak juices on top of the bean and mushroom mixture and give it a quick stir to combine.
Now divide the bean and mushroom mixture between 2 bowls. Take the steak and cut it into slices. Lay the sliced steak over the beans, splitting the portion of meat between bowls. Serve immediately.