Rare Beef & Broccoli with Caper & Raisin Dressing & White Bean Purée
Tender strips of beef and crunchy broccoli come to life in this tasty Julie Le Clerc recipe. Served on a bed of luxurious, creamy white bean purée and drizzled with intense, sweet and salty caper...
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Ingredients
- 750g thick sirloin, scotch or eye fillet steaks, at room temperate
- Extra virgin olive oil (EVO)
- Salt
- freshly ground black pepper
- 2 small heads broccoli, cut into florets, stems peeled and sliced
- 1/3 cup raisins
- 2 Tbsp Capirete Pedro Ximenez sherry vinegar
- 2 Tbsp Pons capers in brine, drained
- 1 clove garlic, peeled
- 6 Ortiz anchovies
- ½ cup tightly packed parsley leaves
- 1/3 cup extra virgin olive oil (EVO)
- 100ml extra virgin olive oil (EVO)
- 1 onion, diced
- 3 cloves garlic, chopped
- 200g El Navarrico large white beans, drained and rinsed
- 1 Tbsp chopped Sabato Julie Le Clerc preserved lemon rind
- 2 Tbsp Forvm Chardonnay vinegar
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