Thursday, February 17, 2011

Fillet with Cannellini Beans

Fillet with Cannellini Beans

Recipe, cooking and styling Barbara Torresan

How many times you return home at the evening with little desire to cook anything? Instead of ordering a take-away pizza devote ten minutes to this recipe and you'll see that it'll be worth it.

Ingredients (serves 4)
2 1/2 cups of cannellini beans
1 lb. beef fillet
2 garlic cloves
1 lemon
olive oil, salt, pepper, mustard, honey to taste

Let's start with the beans. I always keep some canned steamed beans, they're ready in an instant and do not require hours of soaking and preparation, but if you want to be a purist use dried beans and soak them overnight!
Fry a couple of garlic cloves in some olive oil, add a couple of of steamed beans cans, salt, black pepper to your taste and then the zest and the juice of a lemon.
At this point, heat a steak pan, grease a bit your slice of fillet and brown it well on all sides. It should remain tender inside but not raw! Remove the meat from the pan and add into its juice one teaspoon of mustard and one of honey to make a sauce. Place the meat over the hot beans, pour over the sauce and sprinkle with pepper and salt to taste.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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