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Ingredients
Method
- 600g rib-eye steak, fat trimmed
- 4 sprigs of rosemary, leaves chopped
- 4 cloves of garlic, sliced
- 375g mixed mushrooms, chopped
- 600g cannellini beans
- 1 tbsp red wine vinegar
- Rub the steak with seasoning, then sear on all sides in a banging hot pan for 10 mins, then remove to rest covered in foil.
- Reduce the heat to medium and toss in the rosemary leaves to crisp up for 30 seconds, then tip in the garlic and mushrooms. Cook for 8 mins until golden, then pour in the beans and their juice with 1 tbsp of red wine vinegar and some seasoning. Carve the steak and serve on a bed of beans and mushrooms - perfect!
25 mins
4 serving
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