Beef fillet with creamy leeks and butterbeans


I first saw this recipe on Jamie Oliver’s website and thought it looked delicious, and it is! Make sure you pack flavour into your leeks and butterbeans with the white wine, thyme and seasoning. It is then a perfect accompaniment for the rare beef. Roasting some little tomatoes to serve on top adds a good splash of colour and the sweet acidity of the tomatoes balances the creaminess of the leeks and butterbeans perfectly.


450gfillet steak (nicely marbled)
4tbspOlive oil
3 large leeks
100mlwhite wine
2tbspcreme fraiche
1bnfresh thyme
16 small tomatoes (still on the vine)



Jamie Oliver

Prep time45 minutes
Tagsmain course butterbeans beef


Pre-heat your oven to 180°.

Take four sprigs of thyme and remove the leaves from the twigs. Rub the beef with olive oil, plenty of salt and pepper and the thyme leaves and set aside, leaving it out of the fridge.

Cut the vine tomatoes into four portions and drizzle with some of olive oil. Sprinkle over some salt then put in the oven and cook for about 40 minutes by which time they should still be whole, but the skin slightly split.

Finely chop your three cloves of garlic and gently fry in the olive oil for a minute. Make sure it doesn’t brown. Then add thyme leaves from four more sprigs of thyme.

Cut your leeks lengthways, and then lengthways again so that you have four long thing quarters per leek, then chop at 1cm intervals up the leek. Add the leeks to the garlic in the pan.

Gently fry the leeks for about 20 minutes until then have softened and sweetened, but not browned.

Add the wine and bring to the boil, allow the alcohol to evaporate then add the butterbeans to the pan and heat through.

Turn the heat right down and add the crème fraiche. Stir this in well and then put a lid on the pan and keep on the very low heat whilst you cook your beef.

Heat a griddle pan on a medium-high hob. For beef that is about 4cm thick, 3 minutes on each side will make it a good medium-rare. If your beef is thinner, less time is needed, perhaps 1 ½ / 2 minutes on each side for 2-3cm thick.

Once cooked, allow your beef to rest on a warm plate for at least 5 minutes.

To serve, warm some plates or large bowls. Slice the beef into 1cm thick pieces and serve on top of a spoonful of the leeks and butterbeans. Place the tomatoes on top and spoon over some of the juices that have come out of the beef while it rested.

This goes very well with a bowl of crispy potato wedges (in fact most things go well with wedges).

beef with leeks and butterbeans