Rare Beef & Broccoli with Caper & Raisin Dressing & White Bean Purée – Sabato

Ingredients

• 750g thick sirloin, scotch or eye fillet steaks, at room temperate
• Extra virgin olive oil (EVO)
• Salt and 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
• Salt