Steak with Bacon and Beans

Updated: May 23, 2019



A good, well cooked steak is heavenly.

But with steaks often come the chunky chips too... this recipe here is a steak dish with a totally different angle - served with a bacon, bean and kale stew.

You definitely won't miss the chips!

Low in carbs, superbly nutritious and hopping with flavours - its such a savoury and satisfying hero of a dinner, and is ideal shared.

In it's own right, the bean stew is a prime dinner time contender - creamy and piquant with lots of depth, its a great dish to be eaten on its own.

INGREDIENTS

2 Fillet Steaks

White Mushrooms

150 gm Green Beans

1 Large Tomato

Tsp Olive Oil

BEAN, BACON AND KALE STEW

400gm Tinned Butter Beans

4 x Rashers Bacon

150 gm Kale cut in to ribbons

1 pt Chicken Stock

2 Cloves Garlic Minced

1 small onion, finely chopped

1 tsp English Mustard

1/2 cup of Full Cream

Salt

Butter

METHOD

STEAK

Trim and boil the green beans in a pan of boiling water and cook for 3-4 mins, drain when cooked.

Add oil to a heavy skillet pan or a good frying pan and heat until the oil separates and begins to smoke.

Place the steaks in the pan with a sprinkle of salt while they cook.

Based on a 'medium' steak cook it on both sides for 4 1/2 minutes on each side.

Add the whole mushrooms and the halved tomato to the pan so they soak up any steak juices and cook for 3-4 minutes until browned.

BEAN, BACON AND KALE STEW

Heat the butter in a large pan, chop and add the bacon, let it cook for 4 mins until browning the base of the pan.

Add In the onions, garlic and mustard and cook for a further 4 mins then add the beans, cabbage and stock.

Let the stock reduce (cooking for approx 10 more mins) then add in the cream, cooking for a further two mins and season to taste.

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info(at)makemesugarfree.com

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