Seared beef with garlic cannellini beans

Donna Hay perks a can of cannellini beans up with rosemary, horseradish and garlic, then serves alongside a quickly-seared steak
By Donna Hay
Seared beef with garlic cannellini beans
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the beans

  • 2 tbsp olive oil
  • 1 tsp rosemary, leaves
  • 6 cloves garlic, sliced
  • 1 x 400 g can cannellini beans, rinsed and drained
  • 1 tsp grated horseradish
  • 1 tbsp lemon juice

For the steak

  • 4 x 125 g thinly cut New York or rump steaks
  • 50 g rocket


1. For the beans: heat a frying pan over medium heat. Add the oil, rosemary and garlic and cook for 1 minute. Add the beans, horseradish, lemon juice, a pinch of salt and cracked black pepper and cook for 3 minutes or until heated through. Set aside and keep warm.

2. For the steak: heat the frying pan over high heat. Sprinkle steaks with salt and pepper and cook for 2 minutes each side or until cooked to your liking. To serve, layer the beans, steaks and rocket on serving plates.

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For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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