Naas and Jenny Ferreira often invite friends to share a relaxed lunch on the veranda overlooking the magnificent gardens of their Cape wine farm, Klein Optenhorst (kleinoptenhorst.com)
For the leek and butterbeans:
- 6 small young leeks, washed, trimmed and thinly sliced
- 1 bunch thyme, washed and tied in a bundle
- 2 cloves of garlic, crushed
- 30ml olive oil
- 30g butter
- 20ml dry white wine
- 500g butter beans, pre-cooked and drained
- 45–60ml vegetable or chicken stock
- salt and freshly milled black pepper
- 1 bunch parsley, chopped
- 15ml crème fraîche
For the filling:
- 1 medium-sized beef fillet
- 30ml olive oil
- 10ml English mustard
- freshly milled black pepper
1. To make the leeks and butterbeans: slowly sweat the leeks, thyme and garlic in a pot with the olive oil and butter, until soft and sweetened. Increase the heat and add the wine and cook for 3–4 minutes. Add the drained butter beans and enough stock to just cover the beans. Simmer for about 10 minutes till beans become softened and creamy.
2. To prepare the fillet: cut the fillet into 5–6cm thick medallions; one per person. Tie butcher’s string around each medallion to keep a well-rounded shape. Brush both sides of each medallion with olive oil and a little mustard, and then pepper lavishly.
3. To cook the fillet: put a dash of olive oil in a heavy-based pan or skillet and heat until smoking hot. Fry the medallions, about 3 minutes per side. Do not turn more than once. Let the medallions rest in a warmed oven for 5 minutes before serving.
4. To assemble the dish: just before plating, season the leeks and butter beans to taste and stir in the parsley and crème fraîche. Remove the butcher’s string from the medallions and serve on a bed of leeks and butter beans.
Cook’s note: If you are using tinned butter beans, drain and rinse well.
This recipe serves 6.