Tender, tasty entrecote steak on creamy butterbeans
Make entrecote steak with butterbeans for a delicious midweek meal.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Serves: 2
- Difficulty: easy
- Ideal for: midweek meal, weekend meal
I love steak.
But it’s expensive.
And, now we know that cows play a role in the heating up f our planet.
We are obliged to eat less meat.
And the meat we do eat should be high welfare and as local as you can manage.
I’m probably never going to become a vegan.
I’ve tried a number of vegan dishes but it’s not for me.
I still believe that if we avoid cheap, industrialised produced meat.
And buy from smaller farms that are practicing sustainable farming.
That we are supporting the farming industry, buying quality, nutritious food, and allowing animals to be a part of the cycle that helps the planet, not destroys it.
Here’s a post I did a while ago on grass-fed beef and regenerative farming.
So, back to my love of steak.
Entrecote. It’s a juicy, tasty cut.
What is entrecote
Entrecôte is the French word for thin, boneless rib-eye steak.
It’s cut from between the ribs and has great marbling but doesn’t have the (delicious) fattiness of a ribeye.
So, if you don’t like too much fat, this is the cut for you.
Entrecote is a lovely cut for quick cooking in a skillet.
How to cook entrecote
- Take a hot (cast iron) pan, without adding any oil, place the steak in the centre of the pan, and cook for two minutes on one side.
- Turn the steak over and cook for two minutes on the other side.
- Turn over again and cook for a further two and a half minutes, flipping over onto each side to get a good amount of caramelisation onto the steak.
- Drop a good dollop of butter into the pan and baste the steak.
- Remove to a plate and rest for 5 – 10 minutes.
Entrecote steak with butterbeans
I have fallen hard for butterbeans over the past 12 mths.
They are such fantastic ingredients to (always) have in your store cupboard.
Creamy and nutritious, they pretty much go with any meal as part of the main or as a lovely side dish.
And this entrecote steak with butterbeans and aioli dish is no exception.
Some beef stock with your butterbeans makes for a great hearty base for your steak.
And the rich aioli gives it that next-level indulgence.
A luxurious sauce that improves everything it touches.
Make this and add a dollop just before serving.
The key to making this lush garlic aioli recipe is to do two things:
- Thoroughly smash your garlic into a nice paste – use a pestle and mortar or grate and then smash with the side of your knife.
Add a pinch of sea salt on top—the salt will act as a kind of sandpaper.
2. Whisk to mix the oil into the other ingredients, little by little, until you have a nice smooth emulsion.
Enjoy this wonderful, simple, luxurious dish.
Recipe: Pipers Farm Cookbook
References: The Spruce Eats
Entrecote steak with butterbeans
- olive oil
- 10 small shallots halved (or one onion chopped into chunk)
- 400 g good quality butter beans
- 200- 250 g grass feed entrecote steak
- a knob of unsalted butter
- a handful of Kale or greens
- a bunch of parsley, chopped
- sea salt and pepper for seasoning
- In a frying pan, heat over medium to high heat and add a little oil. Add the shallots or the onion, and cook for approx 5 mins or until soft and turning a little golden.Add the stock and butter beans and reduce a little, then set aside.
- In another frying pan on high heat, add a little olive oil then place the seasoned entrecote steak in and cook for 2 mins on each side. Add a knob of butter and baste for another 2-3 mins.Remove from the heat and rest for 5 mins or so.
- Chop the kale and parsley and let wild in the butter beans and stock.
- Spoon the butter beans into bowls and slice the steak and place on top.Add a spoonful of aioli if you fancy it (see blog for recipe).