Beef Steak with Sun-Dried Tomato Basil Sauce, Silky Cannellini Purée and Seared Asparagus

Name: Beef Steak with Sun-Dried Tomato Basil Sauce, Silky Cannellini Purée and Seared Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: about 24 oz total beef sirloin or strip steaks; 1 1/2 tsp fine salt; 1 tsp black pepper; 3 tbsp olive oil; 14 oz asparagus; about 2 cups or 14 oz cooked cannellini beans, drained; 3/4 cup chicken or vegetable broth; 4 cloves garlic; 1 tsp lemon zest; 2 tbsp lemon juice; 2.5 oz oil-packed sun-dried tomatoes; about 1/2 cup shallot; 2 tsp Dijon mustard; 1/2 cup heavy cream; about 1/2 cup loosely packed fresh basil; 2 tbsp unsalted butter

An original beef recipe with a Mediterranean profile: pan-seared steak finished with a velvety sun-dried tomato, basil, and garlic sauce, served with a smooth lemony cannellini bean purée and seared asparagus. Elegant, balanced, and practical for a special meal.

20 minPrep

30 minCook

50 minTotal

4Servings

High ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 piezas, 180 g cada una 720 g beef sirloin or strip steaks (3/4 to 1 inch de grosor)
8 g 8 g fine salt (divided)
4 g 4 g black pepper (freshly ground)
45 ml 45 ml olive oil (divided)
400 g 400 g asparagus (without the parte fibrosa)
400 g 400 g cooked cannellini beans, drained (enjuagados si son of lata)
180 ml 180 ml chicken or vegetable broth (hot, divided)
4 dientes 12 g garlic (3 chopped and 1 whole)
2 g 2 g lemon zest (finely grated)
30 ml 30 ml lemon juice (freshly squeezed, divided)
70 g 70 g oil-packed sun-dried tomatoes (escurridos and chopped)
60 g 60 g shallot (finely chopped)
10 g 10 g Dijon mustard
120 ml 120 ml heavy cream
12 g 12 g fresh basil (leaves chopped)
28 g 28 g unsalted butter (divided)

Nutrition facts

per serving

620 kcal

Calories

48 g

Protein

22 g

Carbs

37 g

Fat

6 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
Take the steaks out of the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 5 g (1 tsp) salt and the black pepper.
2
Place the asparagus in a bowl and toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and 15 ml (1 tbsp) lemon juice.
3
For the purée, heat the cannellini beans in a saucepan with 120 ml (1/2 cup) broth, 1 whole garlic clove, lemon zest, 15 ml (1 tbsp) lemon juice, and 14 g (1 tbsp) butter for 4 to 5 minutes over medium heat, until hot throughout.
4
Remove the whole garlic clove if you want a milder flavor, or leave it in for a stronger taste. Blend or process the beans with their liquid until silky smooth. Loosen with 1 to 2 tablespoons of the remaining broth if needed. Taste and add 1 g (1/4 tsp) salt if needed. Keep warm over very low heat.
5
Heat a large cast-iron or stainless-steel skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and place the steaks in the pan. Cook for 3 to 4 minutes per side for medium, or until the center reaches 135°F (57°C). For medium-well, cook to 145°F (63°C).
6
Transfer the steaks to a plate and loosely cover them to rest for 5 to 7 minutes.
7
In the same skillet, add the asparagus and cook for 3 to 4 minutes, turning, until browned and tender-crisp. Remove and keep warm.
8
Reduce to medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the shallot, and the 3 chopped garlic cloves to the skillet. Sauté for 1 to 2 minutes until fragrant.
9
Stir in the chopped sun-dried tomatoes, Dijon mustard, and 60 ml (1/4 cup) broth. Scrape the bottom of the skillet to dissolve the browned bits and cook for 2 minutes.
10
Add the heavy cream and cook for 2 to 3 minutes, stirring, until the sauce thickens slightly. Add the fresh basil, the remaining 14 g (1 tbsp) butter, and the last 1 g (1/4 tsp) salt. Stir until the butter melts and the sauce turns glossy.
11
Spread a layer of cannellini purée on each plate. Place a steak on top or alongside, spoon over the sun-dried tomato basil sauce, and finish with the seared asparagus.
12
If desired, warm the empty plates in the oven at 200°F (95°C) for 3 to 4 minutes before serving to keep the meal hot.

Chef tips

For a better crust, do not move the steaks during the first minutes of cooking. If the sun-dried tomatoes are very salty, rinse and pat them dry before chopping. The purée should be smooth but still substantial; add broth gradually to control the texture.

Substitutions

You can use ribeye, New York strip, or top sirloin instead of sirloin. Cannellini beans can be replaced with cooked white beans. Shallot can be swapped for finely chopped white onion. For a dairy-free version, use unsweetened plant-based cream and omit the butter, adding a little more olive oil instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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