Ramsey Fillet Steak with Butter Bean and Fennel Puree

A knockout way of serving steak with a rich, velvety puree, intense oyster mushrooms and crispy kale - it's as impressive as it is delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160° c, 320° f

Step 2

Place a saucepan over medium-high heat and add the rape seed oil. When hot, add the shallots, fennel and bay leaf and sweat for 8 minutes

Step 3

Pour in the milk and chicken stock and bring to a boil, then reduce to a simmer and cook for 10 minutes, until the fennel is soft.

Step 4

Add the butter beans and continue to cook for 10 minutes, until everything is very soft.

Step 5

Meanwhile, toss the kale leaves with a drizzle of olive oil and season with a small pinch of salt. Lay the leaves in a single layer on a baking tray and place in the oven for 15 minutes, or until crisp. Remove and leave to cool.

Step 6

Remove the bay leaf from the fennel and beans and pour the contents into a blender. Season with salt and blitz until smooth. If the puree isn't loose enough, add a little water and blend again.

Step 7

Brush the steaks with a little rape seed oil and season all over with salt and pepper. Place a large frying pan over a high heat and, when smoking, carefully add the steaks to the pan and sear all over.

Step 8

Transfer the steaks to a baking tray and roast in the oven for 8 minutes from medium rare. Remove the steaks from the oven, cover with tin foil and leave to rest in a warm place for 10 minutes.

Step 9

While the stakes are resting, add a little more oil to the same frying pan and place it over a medium high heat. When hot, add the mushrooms and fry, stirring occasionally, for 3 minutes, until tender and lightly golden. Turn the heat off, season the mushrooms with a little salt and pepper, toss through the chopped parsley and finish with a squeeze of lemon juice.

Step 10

Serve the puree on too warmed plates and place the steaks on the side. Garnish with mushrooms and a handful of kale crisps.