1073. BEEF CHIMICHURRI with WHITE BEAN, BACON and ROASTED GARLIC PUREE

serves 4


700 grams beef fillet, cut in 2cm cubes
3 tablespoons olive oil

For the bean, bacon and garlic purée
800 grams tinned white beans, drained
1 whole head garlic, roasted
150 grams sweet cure bacon lardons, blanched
50ml olive oil
sea salt, and white pepper

For the chimichurri:
1 bunch fresh parsley, chopped
8 garlic clove, finely chopped
100ml olive oil
50ml sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cayenne pepper

Thread the beef onto the skewers and brush with the olive oil. Puree the white beans and garlic together in a blender until the mixture forms a coarsely textured purée. Place the bacon lardons in a saucepan and push the bean mixture through a sieve into the pan. Add the olive oil and season to taste. Heat gently and keep warm until ready to serve. Purée all the ingredients for the Chimichurri together in a blender. Grill the beef skewers until cooked to your liking, brushing with the chimichurri mixture during the last few minutes of cooking. To serve, spoon a disc of the purée into the centre of each of 4 warmed plates, top with 2 beef skewers and drizzle with a little extra chimichurri.


courtesy of: Paul Bloxham, Good Food Live, UKTV Food