Page title and description

Meat mains
Beef Escalopes, white beans and poached leeks
Ingredients
- 2 tablespoons capers
- 1 tin cannellini beans
- salt and pepper
- 1 cauliflower
- oil for frying
- 1 bay leaf
- ½ tablespoon coarse grain mustard
- 1 teaspoon bouillon powder
- 2 leeks
- 1 lemon
- 15g parsley
- 4 beef escalopes

Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Place the capers in a mug of cold water to remove some of the salt. Drain the cannellini beans (keep the tin). Put a pan of salted water on to boil. -
Step 2
Trim away and discard the leaves and lower stalk from the cauliflower. Cut it in half. Lay each half flat-side down. Slice into 1cm thick pieces. If the cauliflower is large you may not need it all, approx. 400g will do -
Step 3
Heat ½ tbsp oil in a frying pan. Add the cauliflower and a pinch of salt. Fry on a medium heat for 3-4 mins, turning the pieces once or twice, until they take on a little colour. -
Step 4
Add the bay, mustard, beans and bouillon powder. Fill the empty bean can two-thirds full with water and add that too. Simmer gently for 10-12 mins, until the cauliflower is tender. -
Step 5
While the beans simmer, trim the leeks and slice into 4-5cm lengths. Soak them in a bowl of water while you continue, to remove any dirt or grit. -
Step 6
Finely zest the lemon. Pick the leaves off the parsley. Drain the capers. Altogether on your chopping board, finely chop the zest, parsley and capers, with a good pinch of salt. -
Step 7
Taste the cauliflower and beans and adjust the seasoning with salt, pepper and a squeeze of lemon juice, to taste. Transfer them to a bowl. Give the pan a quick clean. -
Step 8
Drop the leeks into the boiling water to poach for 4 mins, until tender, while you fry the beef. -
Step 9
Return the frying pan to the heat with 1 tbsp oil. Season the beef escalopes with salt and pepper on both sides. Fry on a high heat for 1 min each side. Remove from the pan and and leave them to rest for a couple of mins. -
Step 10
Drain the leeks. Mix with the caper and herb mixture and a drizzle of olive oil. Season with salt and pepper. -
Step 11
Divide the cauliflower and beans between 2 plates. Pile on the herby leeks and top with the beef escalopes.