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Rare Beef & Broccoli with White Bean Purée

Rare Beef & Broccoli with White Bean Purée

© Recipe courtesy of Julie Le Clerc


Serves 8

750 g 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
Caper and flame raisin dressing (recipe follows)
White bean purée (recipe follows) 

Heat a large frying pan. Brush steaks with EVO and season well on both sides with salt and pepper. Work in batches, if necessary, so the pan is not overcrowded. Cook steaks over medium-high heat until well browned on both sides and cooked rare, or to your liking (timing will depend entirely on the thickness of the steaks). Remove steaks to a plate to rest, covered with a tent of foil, for 5-10 minutes before slicing across the grain.

Don’t clean the pan but simply add a little more EVO, the broccoli and ¼ cup of water. Toss and stir-fry over high heat for 3-4 minutes until tender. Season with salt and pepper and toss well to combine.

To serve, spread white bean purée over a serving platter. Arrange the broccoli and sliced beef on top. Drizzle all over with dressing.

Caper and flame raisin dressing:

1/3 cup Sabato Tabletop flame raisins
2 Tbsp Capirete Pedro Ximenez sherry vinegar
2 Tbsp Romulo 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)
Salt and freshly ground black pepper 

Place the raisins and vinegar in a small bowl and set aside for 20 minutes for raisins to plump. Place garlic, capers, anchovies and parsley in a mini food processor and pulse to a coarse paste, scraping down the sides of the bowl, as necessary. Add the soaked raisins and vinegar and process until blended but still slightly coarse textured. Transfer mixture to a bowl and whisk in the EVO. Taste and adjust with salt and pepper, as needed.

White bean purée:

100 ml extra virgin olive oil (EVO)
1 onion, diced
3 cloves garlic, chopped
200 g El Navarrico large white beans , drained and rinsed
1 Tbsp chopped Sabato Julie Le Clerc preserved lemon  rind
2 Tbsp Forvm Chardonnay vinegar
Sea salt  

Heat 2 Tbsp of the EVO in a pan set over medium heat. Add the onion, garlic and cook for 10 minutes, stirring regularly until onion is soft. Remove to one side.

Place the beans in the bowl of a food processor. Add the onion mixture, lemon and vinegar and pulse to combine. With the motor running, add the remaining EVO in a stream and continue to process until the mixture is smooth. Taste and adjust seasoning with a little salt, if necessary.

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  • El Navarrico Large White Beans

    El Navarrico Large White Beans

    Large Spanish butter beans with a wonderfully buttery flavour and a smooth, melt-in-the-mouth texture. Use in salads, soups, stews and braises.

    Also available in a  2.5kg tin.

    Learn More
    108 -

  • Forum Chardonnay Vinegar 250ml

    Forum Chardonnay Vinegar

    From the Roca family in Penedès, northern Spain, a fruity, mellow and rich vinegar with an appealing ‘agridulce’ character. Try with Colonna lemon olive oil.

    Also available in a 500ml bottle and 1L bottle.

    Learn More
    108 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

    Learn More
    108 -

  • Ortiz Anchovies

    Ortiz Anchovies in Oil

    Ortiz anchovies are prized for their superior flavour, quality and texture and are exclusively fished from the Basque coast. The anchovies are preserved whole in coarse sea salt before being individually trimmed and filleted by hand. Eat as is or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

    Ortiz Conservas is a fifth generation, family-run company, established by Barnardo Ortiz de Zarate in 1891.

    Also available in a 78g tin  or a 450g tin .

    Learn More
    108 -

  • Pons Organic Extra Virgin Olive Oil

    Pons Organic Extra Virgin Olive Oil

    From Catalonia, Spain, a certified Organic EVO blended from Cornicabra and Arbequina olives. With fresh aromas, creamy fruity flavours, and a sweet taste. A gentle zing of pepper at the finish. Recommended for salads, fish and pasta.

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    108 -

  • Pons Capers in Brine

    Pons Capers in Brine

    Fine (7mm), quality Spanish capers, bottled in brine.

    This product replaces the Romulo capers 60g. They are the same capers, which have been re-branded from Romulo to Pons.

    Also available in a 140g jar .

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    108 -

  • Capirete Pedro Ximenéz Sherry Vinegar

    Capirete Pedro Ximenéz Sweet Sherry Vinegar

    Made from a blend of Palomino and Pedro Ximenéz grapes. Sweet and smooth on the palate, with the aroma of sun-dried grapes.

    Splash over grilled meats, cheese or mix with sugar and vanilla and use to macerate fruit.

    Learn More
    108 -

  • Table Top Australian Flame Raisins

    Table Top Australian Flame Raisins

    An early maturing grape with a soft subtle skin and intense flavour. Seedless.

    A delicious ingredient in cooking and baking.


    Please note: Pricing is per kg.
    Please enter weight required in kilograms i.e. enter 200g as 0.2. Note the minimum weight is 100g.
    It is not always possible to meet the exact weight ordered; actual weights may vary +/- 50g.

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