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February – Fillet steak with white bean mash and olive tapenade

February – Fillet steak with white bean mash and olive tapenade

Ingredients

  • 2 fillet steaks, approx. 170g each
  • Couple of sprays of oil spray
  • 70g of black and green pitted olives
  • 1 tbsp. capers
  • 2 1/2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • Small bunch parsley
  • 1 small clove garlic minced (optional)
  • Butter bean mash
  • 1 tin butter beans, drained
  • 1 small clove garlic, minced
  • ½ tsp dried thyme leaves
  • 1 tbsp. olive oil
  • 2 tbsp. lemon juice
  • Greens
  • 1 pack tender stem broccoli (or normal broccoli)
  • 10g toasted flaked almonds
  • ½ tbsp. olive oil
  • ½ lemon zest

Preparation time:

Cooking time:

Skill level:

Easy

Serves:

Two

Method

  1. Heat a frying pan to a high heat.

  2. Spray the steaks on each side with a couple of sprays of oil spray and season with salt and black pepper. Cook on each side to your liking. Remove and cover loosely with foil and rest for 5 minutes. 

  3. To make the tapenade finely chop the olives, parsley, garlic and capers and add to a small bowl. Add the olive oil and the lemon juice. Alternatively place all the ingredients in the food processor and pulse until combined but not pureed.

  4. Meanwhile for the butter bean mash heat the olive oil in a pan and add the garlic and thyme. Cook for a couple of minutes until the garlic starts to brown before adding the drained beans, lemon juice and 4-5 tbsps. boiling water. Cook for a few more minutes until warmed through, season well and squash the beans with a fork to create a creamy mash. Alternativley you can place the mixture in a blender and whizz into a puree if you prefer.

  5. Steam or boil the broccoli for 4-5 minutes. Mix the olive oil with the lemon zest. Season with salt and pepper. Drain the broccoli and pour over the flavoured oil and the toasted almonds. Serve with the steaks.

  6. Share the bean puree between 2 plates. Slice the steaks into stripes and place it on top, pour over any juices, followed by the tapenade. Serve with the broccoli.

Nutritional information per serving:

kcalories

586

protein

45g

carbs

16g

fat

36g

Print recipe

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*Substituting two main daily meals of an energy-restricted diet with meal replacements contributes to weight loss. Substituting one of the main daily meals of an energy-restricted diet with a meal replacement contributes to the maintenance of weight after weight loss.

If you are adolescent, pregnant, breastfeeding, have a medical condition, or want to lose more than 20% of your weight - then talk about your weight loss plans with your doctor. SlimFast meals are not designed to be your only food - eat balanced meals, healthy snacks and drink plenty of water. Can only help weight loss as part of a calorie-controlled varied diet and an active lifestyle.

‡Clinical Study References: Glucomannan : double blind placebo controlled clinical study on 20 obese subjects (IMC>30) during 8 weeks, Walsh DE et al. Int. Journal of obesity, 1984; 8(4): 289-93; Chitosan: single blind placebo controlled clinical study on 92 overweight and obese subjects (25<IMC<35) during 12 weeks, Trivedi VR et al. Nutrition Journal, 2016;15(3):1-12

i/ii Data obtained from In Vitro testing on dietary fats and sugars Medical Device for supplementary treatment and prevention of excess weight and obesity. Certified Medical Device with safety and efficacy assessed under Medical Device Directive 93/42/EEC

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